- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.
Ingredient:
- 1 quart chicken stock or low-sodium broth
- 3 tablespoons white miso
- 1 tablespoon soy sauce
- 1/2 pound shredded cooked chicken (about 2 cups)
- Ice
- 2 large eggs
- Two 3-ounce packages ramen noodles, seasoning packets discarded
- Shredded carrot, thinly sliced scallion and Sriracha, for serving
