Quick Chicken Ramen Soup

Ingredients

• 2 packs ramen
• 150g leftover chicken
• 1 cup frozen corn
• 2 eggs

Seasonings & staples

• Salt, to taste
• Pepper, to taste

Steps

1. 1
   Bring a medium pot of water to a boil over high heat. 2 min
2. 2
   Add ramen noodles and cook for 3 minutes, stirring to separate. 3 min
3. 3
   Stir in frozen corn and shredded leftover chicken, then simmer 2 minutes until heated through. 2 min
4. 4
   Crack eggs into the pot and poach gently for 2 minutes. 2 min
5. 5
   Season with salt and pepper to taste, then serve hot. 1 min