RECIPES
Instant Kimchi Ramen Noodle Soup With Soft-Boiled Eggs
by Livestrong_Recipes | Jan 26, 2017
- PREP
- 15 m
- COOK
- 05 m
- TOTAL
- 20 m
This kimchi ramen noodle soup is topped with creamy, soft-boiled eggs. Besides being an excellent source of high-quality protein, eggs also contain lutein and zeaxanthin, antioxidants that can help reduce the risk of cataracts and macular degeneration. Eggs also contain omega-3 fatty acids, which help promote heart health. This soup also features kimchi, which aids with digestive health.
INGREDIENTS
SERVES 1
- 1 1/2 piece Organic Rice Ramen
- 2 tbsp Kimchi
- 1/2 cup raw red cabbage
- 2 med Eggs, Boiled, Hard Or Soft
- 1 cup Vegetable Broth
DIRECTIONS
1
To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2
To make, layer in a 16-ounce wide-mouth jar (in order) the kimchi, cabbage, soft-boiled eggs, noodles, and cilantro (or chives). (Note: Try Farmhouse Culture Kimchi and Lotus Foods Organic Jade Pearl Rice Ramen.)
3
To store, seal and chill in the refrigerator for up to 3 days.
4
To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5
To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt and/or hot sauce to taste. Garnish with fresh cilantro, if desired.
6
Note:
7
For a heartier meal, double all ingredients and use a 32-ounce jar!
8
PC: Jackie Newgent
