Ingredients
Nutrition per serving
- Calories
- 770
- Protein
- 57 g
- Carbs
- 63 g
- Fat
- 33 g
- Saturated fat
- 12 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 2,090 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Lower the eggs into a small pot of boiling water and cook for exactly 6 ½ minutes, then move to a bowl of cold water. Peel and halve when cool enough to handle.
Meanwhile, simmer the broth, soy sauce, mirin, garlic and ginger in a pot for 8 minutes so the flavors infuse. Fish out the garlic and stir in the sesame oil.
Add the chicken to the broth to warm through.
Cook the noodles and bok choy in a separate pot of boiling water for 2 minutes, then drain.
Divide the noodles between bowls, ladle over the broth and chicken, and top with the bok choy, a halved egg and the scallions.
Tips
- Use tamari and gluten-free rice ramen to make it gluten-free.
- A spoonful of chili oil on top adds heat.
- The seasoned broth keeps 3 days in the fridge; cook fresh noodles each time.
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Gear that helps
- Burger smasher Presses patties thin for crispy smash-burger edges.
- Mixing bowl set Nesting bowls for every prep job.
- Colander Drains pasta and rinses beans fast.
- Chef's knife A sharp knife makes prep faster and safer.
Pantry finds
- Mirin Sweet rice wine for glossy Japanese sauces.
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