Ingredients
Broth
- 4 cups no-salt bone broth
- 4 cups water
Noodles and Seasoning
- 4 packages favorite chicken ramen noodle soup
Eggs
- 4 eggs, whisked
Instructions
- Heat the Broth: In a soup pot or dutch oven, combine the bone broth and water and bring the mixture to a boil.
- Cook the Noodles: Once boiling, add the ramen noodles to the pot and cook for 3 minutes, or according to the package instructions if they differ significantly.
- Add Seasoning and Eggs: Remove the pot from heat, then stir in the seasoning packets to taste—using about half initially is recommended. Immediately whisk in the beaten eggs, stirring continuously until the eggs are fully cooked and the soup is smooth and creamy.
- Serve: Ladle the creamy chicken ramen into bowls and serve hot, optionally with a side of steamed edamame for added nutrition and texture.
Notes
- Storage: This ramen is best enjoyed fresh because the noodles absorb liquid over time and become mushy.
- If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days.
- Reheat gently in a small saucepan over medium-low heat, adding a splash of water or broth as needed to loosen the consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
