Ramen Soup with Eggs
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Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
43
High
Nutrition per serving
Calories519.7 kcal (26%)
Total Fat9.6 g (14%)
Carbs85.3 g (33%)
Sugars6.8 g (8%)
Protein19.2 g (38%)
Sodium1374.4 mg (69%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat oil in a large pot over medium heat, add Ginger and garlic and saute for 30 seconds until fragrant. Add mushrooms and saute for two minutes until tender. Add soy sauce and vinegar and stir to combine. Add stock, cover, and bring to a boil. Remove the lid and let simmer uncovered for two minutes.
Step 2
Add ramen noodles to pot and cook, according to the package directions, until soft. Divide noodles into four bowls, pour and broth and topped with a half of a soft-boiled egg and green onions.
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