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Ingredients

4 eggs 6 cups chicken stock 2 cups diced rotisserie chicken meat 2 cups fresh spinach 2 tablespoons soy sauce 2 tablespoons sriracha sauce 1 tablespoon rice vinegar 2 cloves garlic, grated 1 (1 inch) piece ginger, grated 1 (12 ounce) package ramen noodles 1 cup finely crumbled dried seaweed, or to taste 4 green onions, chopped, or to taste 2 Thai chile peppers, stemmed and coarsely chopped, or to taste 2 tablespoons sriracha sauce, or to taste

Nutrition Info

316.5 calories carbohydrate: 14.8 g cholesterol: 219.5 mg fat: 16.6 g fiber: 1.9 g protein: 26.5 g saturatedFat: 4.8 g servingSize: - sodium: 2596.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

4 servings

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.