Description
Transform instant ramen into creamy chicken ramen with just 3 ingredients! This protein-boosted recipe is ready in 15 minutes.
Ingredients
- 4 cups no-salt bone broth
- 4 cups water
- 4 packages favorite chicken ramen noodle soup
- 4 eggs, whisked
Instructions
- Heat bone broth and water in soup pot or dutch oven and bring to a boil.
- When broth mixture is boiling, add in ramen noodles and cook for 3 minutes, unless your package instructions are vastly different. If so, follow package instructions.
- Remove from heat and stir in seasoning packet according to preference (I like to use about half and taste test!) and whisked eggs. Stir until smooth and cooked.
- Serve with steamed edamame on the side.
Notes
Storage: This ramen is best enjoyed fresh since the noodles continue absorbing liquid and get mushy. If you have leftovers, store them in an airtight container in the fridge for 2-3 days. Reheat gently in a small saucepan over medium-low heat, adding a splash of water or broth if needed to loosen it up.
Ingredients: Bone broth is preferred, but regular chicken or vegetable broth works. Look for no-salt or low-sodium options so you can control the seasoning. Any brand of instant ramen works, chicken flavor is classic, but try beef or pork if you prefer.
Serve with: Keep it simple with edamame, raw veggies with Greek yogurt dip, or air fryer broccoli.