Had some leftover BBQ chicken from the other night. Used an instant pho bowl for the soup. Again, I didn’t follow the instructions, I just put everything in a pot of boiling water for three minutes. Added an egg (almost forgot) and served with some chopped green onions and home made Sauerkraut. Perhaps a non-traditional addition to ramen, but I love the crunchy zing of sauerkraut adds.