This Ramen Noodle Soup is loaded with veggies, including zucchini noodles, tender chicken, ramen noodles, and a soft boiled egg. With a few short-cuts, this meal is quick and easy to prepare any time and your kids will love it!
Marinade chicken in Ginger Miso dressing for 1/2 hour
Slice or chop chicken and cook over medium heat with 1 tbsp oil (olive oil, sesame oil, etc). Cook until fully cook, about 6 minutes, then set aside.
Fill medium pot with water, enough to cover 6 eggs. Bring water to boil. Place eggs into water. Boil for 6-7 minutes for soft-boiled. Remove from heat and place in ice bath (bowl of water with ice) to stop the cooking process. Set aside. Once cool, remove egg shells and cut eggs in half.
Heat 1 TBSP oil in skillet. Add Bok Choy and saute for 3 minutes. Set aside.
In the same skillet, saute zucchini noodles in 1 TBSP oil for 5 minutes.
In a medium pot, add 1 TBSP oil, garlic, carrots, green onion, sweet onion, red pepper, and mushrooms. Saute for 5 minutes.
Add 4 cups chicken broth to vegetable mixture and simmer.
Mix the seasoning and sauce packets from the 4 One Culture Foods Chinese Chicken Noodle cups to vegetable mixture and simmer into 8 cups of water. Add to zucchini noodles and simmer until noodles are soft.
Add noodles from the 4 One Culture Foods Chinese Chicken Noodle cups to the zucchini noodle pot. Continue simmering for about 3 minutes, until noodles are warm.
Ladle equal amounts of vegetable mixture and noodle mixture to individual serving bowls. Add chicken and egg slice on top.
Garnish with green onions, sesame seeds, and hot sauce. Serve immediately.