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Ramen Chicken Noodle Soup

This ramen chicken noodle soup is fusion of Asian and American-inspired flavors. Put these two classic soups together and you have a hearty, steaming bowl of goodness!
Course Soup
Cuisine Asian Inspired
Keyword chicken noodle soup, easy ramen, ramen, ramen chicken soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings

Equipment

  • Stock pot

Ingredients

  • 2 tablespoon olive oil
  • 6 cloves garlic
  • 2 chicken breasts
  • 1 tablespoon turmeric
  • 2 stalks celery
  • 3 carrots
  • 1 white onion
  • 2 green onions
  • 1 lime
  • 32 oz ramen broth
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoon hoisin sauce
  • 2 teaspoon red pepper flakes
  • 10 oz Ramen noodles
  • 1 bunch cilantro
  • 2 hard boiled eggs

Instructions

  • Get out and measure all of your ingredients.
  • Cut chicken into ½” pieces and season with tumeric. Mince garlic. Add 2 tablespoon olive oil to a pan and cook garlic for 30 seconds. Add diced chicken and saute over medium high heat for 5 minutes. Remove from heat and add chicken to a 2 qt stock pot.
  • Wash and cut veggies. Dice celery, carrots, white onion, and green onion. Cut lime into wedges, set aside ½ of the lime to be juiced. Add to the stock pan.
  • Pour Ramen broth, juice from ½ of lime, sea salt, black pepper, hoisin sauce, and red pepper flakes into the stock pan and stir. Bring to a boil and reduce to a simmer and cook for 15 minutes.
  • Add Ramen noodles and cook for 10 more minutes.
  • Serve soup.
  • Garnished with a hard boiled egg and fresh cilantro. Enjoy every spoonful.