Ramen Chicken Noodle Soup
Author: 
Serves: 4
 
Ingredients
  • 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)
Instructions
  1. Cook chicken in pan until done and set to the side for later use.
  2. Combine the chicken stock and water into a large saucepan, cover with a lid and bring to a boil.
  3. Once stock comes to a boil, add miso, soy sauce, mirin, garlic powder, and onion powder to saucepan and mix together.
  4. 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.)
  5. Add cooked chicken to broth while noodles are cooking.
  6. Pour completed mixture in 4 bowls and serve
  7. (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.)
Nutrition Information
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/