2 Serves
62 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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TaiwaneseVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
64 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
483 mg / 1,250 mgPotassium
569 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the diced onion and minced garlic in the stock pot until fragrant and softened.
Pour the chicken bone broth into the stock pot and bring to a gentle simmer.
Add the ramen noodles to the simmering broth and cook until tender.
Season the soup with salt and pepper to taste, then ladle into bowls to serve hot.
27
g49
g13
g
Japanese
Japanese