Quick and Easy Ramen Soup

Ingredients

• 1 pound boneless chicken breasts
• 4 cups water
• 2 (3 ounce) packages ramen noodles (without flavor packet)
• 1 1/2 cups frozen peas and carrots
• 2 egg yolks
• 1/4 cup chopped scallions, or to taste
• 1 tablespoon soy sauce
• 1 cup kimchi

Directions

Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.

Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more.

Transfer soup to bowls and serve with kimchi on the side.