Egg Ramen in Broth
Ingredients:
2 large Eggs
200g Ramen noodles
500ml Broth (chicken or vegetable)
Kitchen Tools Needed:
Stove Top
Instructions:
Bring the broth to a boil in a pot on the stove top.
Add the ramen noodles to the boiling broth and cook for 4-5 minutes until tender.
While the noodles are cooking, in a separate pot, bring water to a boil and gently add the eggs.
Boil the eggs for 6-7 minutes for a soft yolk or longer for a firmer yolk.
Once the eggs are done, remove them from the boiling water and place them in cold water to stop the cooking process.
After the noodles are cooked, strain them and add them back to the broth.
Peel the eggs and cut them in half.
Serve the ramen in bowls, topped with the halved eggs.
Macros:
Total Calories: 520kcal
Carbs: 60g
Proteins: 30g
Fats: 20g
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