Ingredients
- 2 cups low-sodium chicken broth or vegetable broth for a lighter option
- 1 package plain ramen noodles discard the seasoning packet
- 1 egg lightly beaten
- 1 teaspoon soy sauce plus more to taste
- 1 tablespoon chopped chives optional
Instructions
- In a medium saucepan, bring the low-sodium chicken broth to a boil over medium heat.
- Add the ramen noodles and cook according to the package instructions, about 3 minutes, until tender.
- Lower the heat to a gentle simmer. Stir gently and slowly drizzle the lightly beaten egg into the swirling broth to form silky egg ribbons.
- Stir in the soy sauce to blend all the flavors.
- Pour the soup into a bowl and garnish with chopped chives if using. Serve hot.