Noodles
Easy Chicken Ramen
A ginger-garlic chicken broth with tender poached chicken, noodles, bok choy and soft-boiled eggs.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 4
- Level
- Easy
Chicken breasts poach right in a seasoned broth, so you get tender shredded chicken and a deeper soup in one pot. Cook the noodles in a separate pot of water so the broth stays clear. Drop the eggs in boiling water for 7 minutes for jammy yolks.
Ingredients
Serves 4
Directions
- Bring the broth, garlic, ginger and soy sauce to a simmer in a large pot. Add the chicken, cover, and cook gently for 15 to 18 minutes until it reaches 165°F (74°C).
- Meanwhile, boil the eggs in a pot of water for 7 minutes, then move to ice water and peel.
- Move the chicken to a board and shred with two forks. Stir the sesame oil into the broth and keep warm.
- Cook the noodles in a separate pot of boiling water according to the package, about 3 minutes, adding the bok choy for the last minute. Drain.
- Add the corn to the broth and simmer 2 minutes.
- Divide the noodles and bok choy among bowls, ladle in the hot broth, and top with chicken, halved eggs and scallions.
- Add chili oil if you like heat.
Tips and make-ahead notes
- Strain the garlic and ginger out of the broth for a cleaner bowl.
- Keep noodles and broth separate if storing leftovers, up to 3 days.
- Skip the soft eggs for fully cooked yolks by boiling 10 minutes.
Nutrition per serving
- Calories
- 470
- Carbohydrates
- 40g
- Protein
- 46g
- Fat
- 14g
- Fiber
- 3g
- Sodium
- 1380mg
Estimated. Values change with brands, portion sizes and substitutions.
