Healthier Chicken Ramen
You only need one pot and 15 minutes!
For a little spice, top with hot sauce, such as Sriracha.
Ingredients
- 1 tbsp oil
- 3 cups red cabbage, shredded
- 2cm ginger, grated
- 1 tbsp reduced-salt soy sauce
- 400g skinless chicken breast fillet, shredded
- 2 cups chicken stock, salt-reduced
- 3 cups spinach
- 270g packet ramen noodles, cooked
- 3 carrots, shredded
- 4 free-range eggs, soft boiled
Method
- Add oil to a large pot with cabbage and ginger and sauté for 2 minutes. Add soy sauce, 2 cups water, chicken, and stock and simmer for 5 minutes. Stir through spinach until just wilted, for about 1 minute.
- Divide noodles among bowls. Ladle over soup and top with a carrot. Cut soft boiled eggs in half and place them on top to serve.
