When I was a student I pretty much lived on noodle soups! They were cheap, filling and quick to make without the need to do any complicated cooking or washing up afterwards.
We also used to keep a stack of these when we were travelling, because we often couldn’t afford to eat out in the evening and every accommodation had at least a kettle and a large mug!
These days, you can still find packets of ramen noodle soups in my kitchen cupboard, but I like to make them slightly more grow up with extra ingredients and delicious fresh vegetables.
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The good thing is that you can easily make this recipe with any kind of leftover meat and vegetables and add seasonings to compliment the flavours.
For today’s recipe, I’ve chosen a mix of bacon and mushroom with a leftover chicken meat topped up with an egg for a good measure. This version of the basic ramen noodle soup is quite filling, because of the protein in the meat and eggs.
Tips on ingredients swaps
You can use noodle soup packet with chicken, mushroom or a vegetable flavour and use the seasoning packet to add the flavour to your soup
If you have a different type of noodles (e.g fish) leave out the seasoning packet and just add more pepper, salt and your own seasonings
You can swap around the chicken meat for any other leftover meat from last night or leave it out altogether
Toasted sesame seeds are a great topping for this type of soup
If you fancy making the soup more creamier, you can add a large spoonful of creme fresh right at the end as you are ready to serve this soup.
I suppose I should also mention, that ramen noodle soup is probably not the healthiest of foods if you live on it constantly. But by adding a fresh ingredients such as meat, eggs and vegetables, you are making the best you can with it and it will fill you up.
MORE RECIPES WITH MUSHROOMS
The main problem with ramen noodle is soups is that they are very high in sodium and it doesn’t really make it any better if you remove the seasoning packet, which quite often has way too much salt and seasoning in. This is because the noodles itself are made from wheat flour, salt and a type of alkaline water that contains sodium carbonate, potassium carbonate and often phosphoric acid.
I think, they are save to eat in moderation, one a week or a month is not going to make much difference, if the rest of your diet is balanced and healthy.
I hope you enjoy this soup & I love to hear your ideas for your version of this simple soup!
Ramen chicken noodle soup with egg, bacon and mushrooms
- 2 packets chicken noodle soups (any brand) use any flavour & take out the seasoning packet
- 50 g mushrooms
- 2 eggs
- 1 roasted chicken leg or any leftover chicken meat
- 2 rashes bacon
- 1/2 onion chopped
- 1 garlic clove
- 1 tbsp butter or vegetable oil
- pinch salt & pepper to taste
- 1-2 stems green onion tops or chives
- Heat the butter or oil on a medium heat (in a saucepan or large frying pan)
- Add the onion and garlic and stir until the onion is see-through (about 3 minutes)
- Chopp roughly the bacon and mushrooms and add them to the frying pan with the onion and garlic. Carry on stirring until everything looks done (about 5-10 minutes)
- Cut up or shred the chicken meat and add it to the frying pan to warm up.
- In a separate saucepan, boil enough water for 2 packets of noodle soups. Check the packet to make sure you have the right amount, but usually it's something like 150-250 ml per packet.
- When the water is boiling add the ready made noodle packs.
- Add the flavouring sachet if it's a flavour that goes well with this recipe (e.g. chicken, vegetable, mushroom or similar). Leave out the flavouring sachet if the flavours don't complement each other.
- As the noodles are boiling, add one egg per person, by just cracking the shells and gently adding the egg white & egg yolk into the mixture.
- After a 2-3 minutes check the noodles and if they are done, you are ready to assemble your soup.
- Keep the poached eggs to one side, split the noodles with water between two bowls, top it with the bacon, mushroom & onion mix, add the egg back on the top and scatter some chopped up green onion or chives on the top.