Chicken Ramen

Prep Time 15

Cook Time 30

Servings 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