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Servings: 1
28 g protein
33 g carbs
5 g fat
291 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
- Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
- Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
- Peel and halve eggs, set aside.
- Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 291 kcal
Calories from Fat 45
% Daily Values*
Total Fat 5 g
7.14%
Saturated Fat 0.83 g
3.46%
Polyunsaturated Fat 0.92 g
Monounsaturated Fat 1.26 g
Cholesterol 93 mg
37.2%
Sodium 1118 mg
48.61%
Potassium 237 mg
Total Carbohydrate 33 g
10.65%
Dietary Fiber 2.35 g
7.34%
Sugars 3.93 g
4.37%
Protein 28 g
Vitamin A 35.22%
Vitamin C 18.75%
Calcium 4.1%
Iron 15.38%
* Nutritional Values are estimated and may vary
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