Easy, Spicy Chicken Ramen Noodle Soup
Description
Put a rotisserie chicken to good use in these easy ramen noodle bowls spiced with sriracha sauce and Thai chile peppers.
Ingredients
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4 eggs
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6 cups chicken stock
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2 cups diced rotisserie chicken meat
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2 cups fresh spinach
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2 tablespoons soy sauce
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2 tablespoons sriracha sauce
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1 tablespoon rice vinegar
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2 cloves garlic, grated
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1 (1 inch) piece ginger, grated
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1 (12 ounce) package ramen noodles
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1 cup finely crumbled dried seaweed, or to taste
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4 green onions, chopped, or to taste
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2 Thai chile peppers, stemmed and coarsely chopped, or to taste
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2 tablespoons sriracha sauce, or to taste
Directions
1
Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2
Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
3
Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
4
Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.