Easy, Spicy Chicken Ramen Noodle Soup

Name: Easy, Spicy Chicken Ramen Noodle Soup
Total time: 45
Yield: 4
Ingredients: 4 eggs; 6 cups chicken stock; 2 cups diced rotisserie chicken meat; 2 cups fresh spinach; 2 tablespoons soy sauce; 2 tablespoons sriracha sauce; 1 tablespoon rice vinegar; 2 cloves garlic, grated; 1 (1 inch) piece ginger, grated; 1 (12 ounce) package ramen noodles; 1 cup finely crumbled dried seaweed, or to taste; 4 green onions, chopped, or to taste; 2 Thai chile peppers, stemmed and coarsely chopped, or to taste; 2 tablespoons sriracha sauce, or to taste

Recipe by KKraft from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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4 eggs
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6 cups chicken stock
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2 cups diced rotisserie chicken meat
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2 cups fresh spinach
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2 tablespoons soy sauce
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2 tablespoons sriracha sauce
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1 tablespoon rice vinegar

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2 cloves garlic, grated
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1 (1 inch) piece ginger, grated
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1 (12 ounce) package ramen noodles
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1 cup finely crumbled dried seaweed, or to taste
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4 green onions, chopped, or to taste
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2 Thai chile peppers, stemmed and coarsely chopped, or to taste
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2 tablespoons sriracha sauce, or to taste

Instructions

Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.