Ingredients
Ramen
- 8 oz Chicken breast boneless skinless butterflied
- 2 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 2 tsp Fresh ginger minced
- 3/4 cup Mushrooms sliced
- 4 cups Chicken broth more if needed
- 2 TBSP Reduced-sodium soy sauce
- 2 Eggs
- 6 oz Ramen noodles
- 2 cups Bok choy chopped
- Sriracha sauce optional for drizzling
Seasoning
- Salt
- Black pepper
Pomegranate Spritzer
- 6 oz Pure Pomegranate juice
- 18 oz Sparkling water
Instructions
- Prep the ingredients per the instructions above.
- Season the chicken on both sides with salt and pepper.
- Heat half of the oil in a pot over medium heat. Saute the garlic and ginger for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
- Stir in the broth and soy sauce and bring to a simmer. Gently lower the eggs in their shells into the broth using a slotted spoon and let simmer for 6 minutes (for a runny yolk) or 8 minutes (for a hard yolk). Set a timer for the eggs. Once timer goes off, remove the eggs from the pot with a slotted spoon and place them in a bowl of cold water. While the eggs are cooking, cook the chicken.
- Set a skillet over medium heat. Once hot, add the remaining oil and cook the chicken until golden brown on both sides to an internal temperature of 160 °F (71 °C) using a thermometer. Set aside to rest for 3 minutes before slicing.
- To the pot of simmering broth, add the ramen noodles and bok choy; and cook the noodles according to the instructions on the package. Season with salt and pepper to taste. Add more broth if needed to your liking.
- Gently crack the egg shells, then carefully peel the shells from the eggs.
- Make the pomegranate spritzer: Mix the pomegranate juice with sparkling water. Serve over ice if desired.
- Serve: Portion the soup into bowls. Top with chicken and eggs (sliced in half lengthwise). Drizzle with sriracha if desired. Enjoy with the pomegranate spritzer.
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: 858kcal | Carbohydrates: 77g | Protein: 54g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 269mg | Sodium: 5799mg | Potassium: 1391mg | Fiber: 4g | Sugar: 17g | Vitamin A: 430IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 6mg
Ramen
Ingredients
Ramen
- 8 oz Chicken breast boneless skinless butterflied
- 2 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 2 tsp Fresh ginger minced
- 3/4 cup Mushrooms sliced
- 4 cups Chicken broth more if needed
- 2 TBSP Reduced-sodium soy sauce
- 2 Eggs
- 6 oz Ramen noodles
- 2 cups Bok choy chopped
- Sriracha sauce optional for drizzling
Seasoning
- Salt
- Black pepper
Pomegranate Spritzer
- 6 oz Pure Pomegranate juice
- 18 oz Sparkling water
Instructions
- Prep the ingredients per the instructions above.
- Season the chicken on both sides with salt and pepper.
- Heat half of the oil in a pot over medium heat. Saute the garlic and ginger for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
- Stir in the broth and soy sauce and bring to a simmer. Gently lower the eggs in their shells into the broth using a slotted spoon and let simmer for 6 minutes (for a runny yolk) or 8 minutes (for a hard yolk). Set a timer for the eggs. Once timer goes off, remove the eggs from the pot with a slotted spoon and place them in a bowl of cold water. While the eggs are cooking, cook the chicken.
- Set a skillet over medium heat. Once hot, add the remaining oil and cook the chicken until golden brown on both sides to an internal temperature of 160 °F (71 °C) using a thermometer. Set aside to rest for 3 minutes before slicing.
- To the pot of simmering broth, add the ramen noodles and bok choy; and cook the noodles according to the instructions on the package. Season with salt and pepper to taste. Add more broth if needed to your liking.
- Gently crack the egg shells, then carefully peel the shells from the eggs.
- Make the pomegranate spritzer: Mix the pomegranate juice with sparkling water. Serve over ice if desired.
- Serve: Portion the soup into bowls. Top with chicken and eggs (sliced in half lengthwise). Drizzle with sriracha if desired. Enjoy with the pomegranate spritzer.
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: 858kcalCarbohydrates: 77gProtein: 54gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 269mgSodium: 5799mgPotassium: 1391mgFiber: 4gSugar: 17gVitamin A: 430IUVitamin C: 6mgCalcium: 135mgIron: 6mg
Tried this recipe?Let us know how it was!