Ingredients
- 1 pound Chicken breast boneless skinless
- 2 tbsp Extra-virgin olive oil
- 4 Eggs
- 8 oz Ramen noodles or your choice of noodle
- 1 cup Mushrooms sliced
- 4 cloves Garlic peeled and finely minced
- 1 tbsp Fresh ginger grated
- 4 cups Chicken broth
- 1/2 cup Reduced-sodium soy sauce
- 1/4 cup Rice wine vinegar
- 4 cups Bok choy chopped
- 2 tbsp Scallions chopped
Instructions
- Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt half of the oil in large oven-safe skillet or pan over medium heat. Add the chicken; cook until golden brown on both sides, about 3 minutes per side. Transfer the skillet to the oven and roast until the chicken is cooked to an internal temperature of 160 degrees using a thermometer. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke). Remove with a slotted spoon and keep the boiling water.
- Meanwhile, fill a large bowl with ice water. When the timer finishes on the eggs, transfer the eggs to the ice bath using a slotted spoon to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell. Set aside until ready to serve.
- Heat the remaining oil in the same skillet or pan over medium high heat. Add the mushrooms and saute until deep golden brown then remove from the pan and set aside.
- In the same skillet or pan over medium heat saute the garlic and ginger for 2 minutes. Add in the broth, soy sauce, rice wine vinegar, bok choy and bring to a simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper. Remove from the heat and mix in the noodles to warm.
- In a bowl, place a serving of noodles, ladle the soup over them. Top with chicken and eggs (sliced in half lenghtwise). Garnish with scallions.
Nutrition
Calories: 535kcal | Carbohydrates: 47g | Protein: 41g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 236mg | Sodium: 3314mg | Potassium: 1154mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2835IU | Vitamin C: 45mg | Calcium: 131mg | Iron: 5mg
Chicken Ramen
Ingredients
- 1 pound Chicken breast boneless skinless
- 2 tbsp Extra-virgin olive oil
- 4 Eggs
- 8 oz Ramen noodles or your choice of noodle
- 1 cup Mushrooms sliced
- 4 cloves Garlic peeled and finely minced
- 1 tbsp Fresh ginger grated
- 4 cups Chicken broth
- 1/2 cup Reduced-sodium soy sauce
- 1/4 cup Rice wine vinegar
- 4 cups Bok choy chopped
- 2 tbsp Scallions chopped
Instructions
- Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt half of the oil in large oven-safe skillet or pan over medium heat. Add the chicken; cook until golden brown on both sides, about 3 minutes per side. Transfer the skillet to the oven and roast until the chicken is cooked to an internal temperature of 160 degrees using a thermometer. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke). Remove with a slotted spoon and keep the boiling water.
- Meanwhile, fill a large bowl with ice water. When the timer finishes on the eggs, transfer the eggs to the ice bath using a slotted spoon to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell. Set aside until ready to serve.
- Heat the remaining oil in the same skillet or pan over medium high heat. Add the mushrooms and saute until deep golden brown then remove from the pan and set aside.
- In the same skillet or pan over medium heat saute the garlic and ginger for 2 minutes. Add in the broth, soy sauce, rice wine vinegar, bok choy and bring to a simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper. Remove from the heat and mix in the noodles to warm.
- In a bowl, place a serving of noodles, ladle the soup over them. Top with chicken and eggs (sliced in half lenghtwise). Garnish with scallions.
Nutrition
Calories: 535kcalCarbohydrates: 47gProtein: 41gFat: 20gSaturated Fat: 7gCholesterol: 236mgSodium: 3314mgPotassium: 1154mgFiber: 4gSugar: 4gVitamin A: 2835IUVitamin C: 45mgCalcium: 131mgIron: 5mg
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