High Protein Chicken Ramen Soup
Elevate your weeknight dinner with this High Protein Chicken Ramen Soup—a comforting, nutrient-packed twist on classic ramen that’s loaded with flavor and easy to make. Tender shredded chicken breasts simmer in a rich, umami-filled broth infused with miso paste, garlic, and fresh ginger, while vibrant additions like julienned carrots, baby spinach, and shelled edamame bring a burst of color and nutrition. Ramen noodles soak up the savory broth, and each bowl is topped with a perfectly soft-boiled egg for an irresistible finishing touch. This high-protein recipe is ideal for meal prep or a hearty, satisfying meal in just under an hour. Perfect for when you're craving something warming, wholesome, and protein-packed!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cups chicken broth
- 3 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 2 teaspoons ginger, minced
- 4 cloves garlic, minced
- 4 stalks green onions, sliced
- 2 cups baby spinach
- 3 packets ramen noodles
- 1 cup edamame, shelled
- 2 tablespoons miso paste
- 2 medium carrots, julienned
- 4 pieces soft boiled eggs
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Start by seasoning the chicken breasts with salt and pepper.
Step 2
In a large pot, bring the chicken broth to a simmer over medium heat.
Step 3
Add the chicken breasts to the pot and cook for about 15-20 minutes or until fully cooked and tender. Remove the chicken and set aside to cool, then shred using two forks.
Step 4
In the same pot, add the soy sauce, sesame oil, ginger, and garlic. Stir well and let it simmer for a couple of minutes.
Step 5
Add the miso paste, stirring to dissolve completely in the broth.
Step 6
Bring the broth back to a low simmer and add the ramen noodles, cooking according to package instructions, typically around 3-4 minutes.
Step 7
In the last 2 minutes of the noodles cooking, add the edamame, julienned carrots, and shredded chicken back into the pot.
Step 8
Add the baby spinach and half of the sliced green onions to the pot, stirring until the spinach wilts, then remove the pot from heat.
Step 9
Season the soup to taste with additional salt and black pepper, if necessary.
Step 10
Ladle the ramen into bowls and top with a halved soft boiled egg, and sprinkle with the remaining green onions before serving.
Nutrition Facts
| Serving size | (3257.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2449.7 |
| Total Fat 61.6g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 1039.8mg | 0% |
| Sodium 11182.3mg | 0% |
| Total Carbohydrate 253.2g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 25.4g | |
| Protein 225.1g | 0% |
| Vitamin D 351.5IU | 0% |
| Calcium 603.4mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 4593.0mg | 0% |
Source of Calories