Ramen Chicken Noodle Soup
- 32 oz Low Sodium Chicken Stock
- 1 cup of water
- 1 tbsp of miso (can be found in Asian section of grocery store)
- 2 tbsp of low sodium soy sauce
- 2 tbsp of mirin (can be found in Asian section of grocery store)
- ½ tsp of garlic powder
- ¼ tsp of onion powder
- 6 oz of chicken (more or less can be used depending on your preference)
- 4 oz of ramen noodles (more or less can be used depending on your preference)
- 1 cup of egg white (or 4 hard boiled eggs) (optional)
- Cook chicken in pan until done and set to the side for later use.
- Combine the chicken stock and water into a large saucepan, cover with a lid and bring to a boil.
- Once stock comes to a boil, add miso, soy sauce, mirin, garlic powder, and onion powder to saucepan and mix together.
- Once your broth mixture is complete, add the noodles to your broth and cook them according to the package’s directions. (I used Udon noodles for lower sodium content.)
- Add cooked chicken to broth while noodles are cooking.
- Pour completed mixture in 4 bowls and serve
- (Optional) Top with a halved hard-boiled egg (I stirred in egg whites for extra protein while the broth was still cooking on the stove.)
Serving size: 4 Calories: 220 Fat: 1.9 Saturated fat: 0 Trans fat: 0 Carbohydrates: 28 Sugar: 4.4 Sodium: 846 Fiber: 0.8 Protein: 21.2 Cholesterol: 32
Recipe by We Beat Fat at http://webeatfat.com/2013/03/22/foodie-friday-ramen-chicken-noodle-soup/