Simple Chicken Ramen
PREP 15 MIN•COOK 30 MIN
Number of servings
2 large eggs
1⁄4 cup (60ml) soy sauce (or tamari if gluten free)
1 tsp sesame oil
1 garlic clove grated
1 tsp fresh ginger grated
4 cups (1L) chicken stock
1 tbs soy sauce (or tamari if gluten free)
200g skinless chicken breast
100g ramen noodles, dry (or gluten free)
1 bunch of baby bok choy (buk, pak or puk choy) (150g bunch) shredded
1⁄2 tsp sesame seeds
Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes for jammy or 8 minutes for hard boiled. Remove with a slotted spoon and place in a sink of cold water to cool, then peel.
Place soy sauce in a small bowl and add eggs. Gently roll them around and continue to steep while you prepare the soup.
Heat oil, garlic and ginger in a medium non-stick saucepan over medium heat and cook for 30 seconds or until fragrant.
Add stock, soy and chicken. Bring to a gentle simmer, cover and gently cook chicken for 10 minutes.
Meanwhile, cook noodles according to packet instructions. Drain and divide between serving bowls.
Remove chicken from saucepan, shred meat with a fork and return to the saucepan of hot broth.
Add bok choy to the saucepan and cook for 2 minutes or until chicken is cooked through and no longer pink.
Add chicken and bok choy to noodle bowls and spoon over the broth.
Remove eggs from soy sauce, cut in half and add to bowls.
Scatter over sesame seeds to serve.
1802 kJ / 430 cals
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