Chicken Ramen

Name: Chicken Ramen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 7⅔ cups Chicken Broth; 5 tbsp Ginger; 3 cloves Garlic; 3 tbsp Soy Sauce; 1½ lb Chicken Breast; 4 Eggs; 1 tsp Salt; 10 oz Ramen Noodles; 2 Bok Choy; 3 Scallions

By Eatpace

Shredded chicken, soft-boiled eggs and bok choy fill bowls of ramen in a gingery broth. The chicken poaches in the broth while the eggs cook.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 581; kcal per serving
Protein: 57g; per serving

Plan this dinner Jump to recipe

Chicken ramen with shredded chicken, bok choy, soft-boiled egg and scallions in broth.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Bring Chicken Broth, Ginger, Garlic and Soy Sauce to a simmer in a large pot over medium-high heat.
Step 2. Add Chicken Breast and reduce the heat to maintain a gentle simmer. Cook until no longer pink in the center, about 15 minutes; transfer to a plate.
Step 3. Meanwhile, lower Eggs into a saucepan of boiling water. Cook until the whites are set and yolks are soft, about 7 minutes; drain and cool under cold water. Peel and halve.
Step 4. Meanwhile, bring a large pot of water to a boil and add Salt and Ramen Noodles. Cook until just tender, about 3 minutes or according to the package; drain.
Step 5. Add Bok Choy to the simmering broth. Cook until the stems are tender and the leaves wilt, about 4 minutes. Meanwhile, shred the chicken with forks.

Finish & serve

Step 6. Divide the noodles and chicken among bowls and ladle the broth and bok choy over them. Top with the eggs and Scallions.

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Tips

Good to know

Check the thickest part of the chicken with a thermometer; it should reach 165°F.

Swap it

Use gluten-free ramen noodles and gluten-free tamari in place of the ramen noodles and soy sauce.

Leftovers

Refrigerate the broth, noodles and eggs separately for up to 3 days, then reheat the broth and chicken until hot before serving.

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