It is 6pm and you are tired. Dinner needs to happen very fast tonight. You want something warm and comforting that actually fills you up.
This high protein ramen noodle soup is the perfect solution. It delivers all the cozy vibes of your favorite takeout. Best of all, it is ready in under 30 minutes. You can feel good about serving this to your family.
Why You’ll Love This Recipe
This recipe is a total winner for a healthy reset. It uses bone broth for extra nutrients and depth. You get over 35 grams of protein per serving. This keeps everyone full and satisfied until breakfast.
It is perfect for those busy winter weeknights. You do not need any fancy skills to make this. It is much better than the instant packets you grew up with. Your body will thank you for the fresh ingredients.
Simple Method
Making this soup is incredibly easy and doable. You start by building a flavorful broth base. Then, you simply cook the noodles right in the pot. Using pre-cooked chicken is a great time-saving shortcut. Even beginners can master this dish on the first try.
Simple Ingredients
These ingredients are mostly pantry staples you might already have. Fresh ginger and garlic make a huge difference.
- 1 package (85g) instant ramen noodles, seasoning packet discarded
- 2 cups low-sodium chicken bone broth
- 5 oz (140g) cooked chicken breast, sliced
- 2 large soft-boiled eggs, halved
- 1 cup fresh baby spinach
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp fresh ginger, minced
- 1 clove garlic, minced
- 1 tbsp green onions, thinly sliced
Step-by-Step
- In a medium saucepan, combine the chicken bone broth, soy sauce, minced ginger, and minced garlic over medium-high heat. Bring to a gentle simmer.
- Add the ramen noodles to the simmering broth. Cook for approximately 3 minutes, or until the noodles reach desired texture.
- Add the baby spinach to the pot during the final 60 seconds of cooking, stirring until just wilted.
- Remove the saucepan from heat and stir in the toasted sesame oil.
- Pour the noodles and broth into a large serving bowl.
- Arrange the sliced cooked chicken breast and the halved soft-boiled eggs on top of the noodles.
- Garnish with sliced green onions and serve immediately.
Best Ways to Enjoy It
Serve this soup while it is steaming hot. The eggs should be slightly jammy in the middle. You can add a splash of sriracha for heat. Set the table and enjoy a cozy night in with your family. This meal is a big hug in a bowl.
How to Store Leftovers
This soup is best enjoyed right away. However, you can store leftovers in the fridge. Keep the broth and noodles separate if possible. This prevents the noodles from getting too soft. Reheat gently on the stove for about five minutes. Do not freeze the cooked noodles.
Recipe Tips
- Don’t skip the fresh ginger and garlic for the best flavor.
- Avoid overcooking the noodles so they stay nice and firm.
- Use a store-bought rotisserie chicken to save even more time.
- Make the soft-boiled eggs ahead of time for a faster dinner.
- For a winter boost, add extra ginger to warm you up.
- Always discard the silver seasoning packet to control the salt.
- Drizzle extra sesame oil at the end for a nutty aroma.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- In the summer, use fresh bok choy instead of spinach.
- Try using rice noodles for a gluten-free alternative.
- Add a spoonful of miso paste for a deeper umami taste.
Quick Answers
Can I make this ahead?
You can prep the broth and chicken in advance. Just wait to cook the noodles until you are ready. This ensures the best texture for your meal.
Is bone broth necessary?
Regular chicken broth works too. However, bone broth adds more protein and minerals. It also gives the soup a much richer flavor.
Will kids eat this?
Most kids love noodles and chicken. You can leave out the green onions if they are picky. It is a fun and healthy way to eat soup.
I hope this high protein ramen noodle soup brings warmth to your table. It is the perfect cozy meal for a chilly winter evening. Give it a try tonight!
— Lidia
High Protein Easy Ramen Noodle Soup
Ingredients
- 1 package (85g) instant ramen noodles, seasoning packet discarded
- 2 cups low -sodium chicken bone broth
- 5 oz (140g) cooked chicken breast, sliced
- 2 large soft -boiled eggs, halved
- 1 cup fresh baby spinach
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp fresh ginger, minced
- 1 clove garlic , minced
- 1 tbsp green onions, thinly sliced
Instructions
- In a medium saucepan, combine the chicken bone broth, soy sauce, minced ginger, and minced garlic over medium-high heat. Bring to a gentle simmer.
- Add the ramen noodles to the simmering broth. Cook for approximately 3 minutes, or until the noodles reach desired texture.
- Add the baby spinach to the pot during the final 60 seconds of cooking, stirring until just wilted.
- Remove the saucepan from heat and stir in the toasted sesame oil.
- Pour the noodles and broth into a large serving bowl.
- Arrange the sliced cooked chicken breast and the halved soft-boiled eggs on top of the noodles.
- Garnish with sliced green onions and serve immediately.
