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Servings: 1
28 g protein
33 g carbs
5 g fat
291 kcal

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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