Chicken Ramen

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 554kcal

Ingredients

  • 1 pound Chicken breast boneless skinless butterflied
  • 6 cups Chicken broth or more if needed
  • 1/2 cup Reduced-sodium soy sauce
  • 1/4 cup Rice wine vinegar
  • 1 cup Mushrooms sliced
  • 4 cups Bok choy chopped
  • 4 Eggs
  • 2 tbsp Extra-virgin olive oil
  • 8 oz Ramen noodles or your choice of noodle
  • 2 tbsp Scallions chopped
US Customary - Metric

Instructions

  • Season the chicken on both sides generously with salt and pepper.
  • In a pot on medium heat add in the broth, soy sauce, rice wine vinegar, mushrooms, bok choy and bring to a simmer. Gently lower the eggs in using a slotted spoon, and let simmer for 5 minutes (for a slightly-runny yoke) or 8 minutes (for a hard yoke). Remove with a slotted spoon and place in a bowl of room temp water. Taste and adjust the seasoning with salt if needed.
  • Heat the oil in an oven-safe skillet or pan over medium heat. Cook the chicken until golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 3 minutes before slicing.
  • Cook the ramen according to the instructions on the package. Drain well then add to the broth.
  • Peel the eggs.
  • Portion the soup into bowls. Top with chicken and eggs (sliced in half lenghtwise). Garnish with scallions.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 554kcal | Carbohydrates: 43g | Protein: 41g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 3749mg | Potassium: 1183mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3443IU | Vitamin C: 59mg | Calcium: 151mg | Iron: 6mg

Chicken Ramen

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 554 kcal

Ingredients
 
 

  • 1 pound Chicken breast boneless skinless butterflied
  • 6 cups Chicken broth or more if needed
  • 1/2 cup Reduced-sodium soy sauce
  • 1/4 cup Rice wine vinegar
  • 1 cup Mushrooms sliced
  • 4 cups Bok choy chopped
  • 4 Eggs
  • 2 tbsp Extra-virgin olive oil
  • 8 oz Ramen noodles or your choice of noodle
  • 2 tbsp Scallions chopped

Instructions
 

  • Season the chicken on both sides generously with salt and pepper.
  • In a pot on medium heat add in the broth, soy sauce, rice wine vinegar, mushrooms, bok choy and bring to a simmer. Gently lower the eggs in using a slotted spoon, and let simmer for 5 minutes (for a slightly-runny yoke) or 8 minutes (for a hard yoke). Remove with a slotted spoon and place in a bowl of room temp water. Taste and adjust the seasoning with salt if needed.
  • Heat the oil in an oven-safe skillet or pan over medium heat. Cook the chicken until golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 3 minutes before slicing.
  • Cook the ramen according to the instructions on the package. Drain well then add to the broth.
  • Peel the eggs.
  • Portion the soup into bowls. Top with chicken and eggs (sliced in half lenghtwise). Garnish with scallions.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 554kcalCarbohydrates: 43gProtein: 41gFat: 24gSaturated Fat: 7gTrans Fat: 1gCholesterol: 236mgSodium: 3749mgPotassium: 1183mgFiber: 3gSugar: 3gVitamin A: 3443IUVitamin C: 59mgCalcium: 151mgIron: 6mg
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