Transform canned chicken noodle soup into quick ramen bowls by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
Ingredients For Homemade Chicken Ramen Noodle Bowls Recipe
1 can Condensed low sodium chicken noodle soup
1.5 teaspoon Grated fresh ginger
0.5 cup Fresh cilantro leaves
0.5 cup Grated carrot
0.25 cup Thinly sliced scallions
2 Soft boiled or hard boiled eggs, halved
0.5 teaspoon Sriracha
Nutrition value
102
calories per serving
5 g Fat9 g Protein5 g Carbs4 g FiberOther
Current Totals
5 g Fat
9 g Protein
5 g Carbs
4 g Fiber
MacroNutrients
Carbs
5 g
Protein
9 g
Fiber
4 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
109 mg
Iron
4 mg
Vitamin A
2462 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
65 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
46 mg
Manganese
1 mg
Phosphorus
135 mg
Selenium
20 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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