Chicken Ramen Bowl

Ramen is all the rage, and this is the recipe to try, full of shredded chicken breast, baby bok choy, fresh ginger, and delectable 7-minute eggs.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 268 Calories

Ingredients

• 4 eggs
• 1 cup water
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons oyster sauce
• 4 cups low-sodium chicken broth
• 1 medium onion, thinly sliced
• 1 jalapeno pepper, sliced, or to taste
• 1 tablespoon fish sauce
• 2 tablespoons mirin
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha sauce
• 2 green onions, chopped, or to taste
• 1 cooked chicken breasts, shredded
• 3 (3 ounce) packages dried ramen noodles
• 0.5 cup reduced-sodium soy sauce
• 0.25 cup chopped cilantro, or to taste
• 0.5 cup rice vinegar, or to taste
• 0.75 pound baby bok choy, quartered lengthwise

Recipe Instructions

Step 1

Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.

Step 2

Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.

Step 3

While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.

Step 4

Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.

Step 5

Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.