Easy, Spicy Chicken Ramen Noodle Soup

Put a rotisserie chicken to good use in these easy ramen noodle bowls spiced with sriracha sauce and Thai chile peppers.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 317 Calories

Ingredients

• 4 eggs
• 2 tablespoons soy sauce
• 6 cups chicken stock
• 1 tablespoon rice vinegar
• 2 cups fresh spinach
• 4 green onions, chopped, or to taste
• 2 tablespoons Sriracha sauce
• 2 cloves garlic, grated
• 1 (1 inch) piece ginger, grated
• 2 cups diced rotisserie chicken meat
• 1 (12 ounce) package ramen noodles
• 1 cup finely crumbled dried seaweed, or to taste
• 2 Thai chile peppers, stemmed and coarsely chopped, or to taste
• 2 tablespoons sriracha sauce, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.

Step 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.