Ingredients
Scale
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp white miso paste
- 2 boneless skinless chicken breasts, thinly sliced
- 2 servings ramen noodles
- 1 cup baby spinach or bok choy
- 2 soft boiled eggs, halved
- Green onions, sliced for garnish
- Sesame seeds for garnish
- Optional chili paste or chili oil for heat
Instructions
- Heat sesame oil in a pot; sauté garlic and ginger until fragrant.
- Add chicken and cook until just opaque.
- Stir in broth, soy sauce and miso; simmer 5–7 minutes.
- Add noodles and greens; cook until noodles are tender.
- Divide among bowls; top with eggs, green onions, and sesame seeds; adjust seasoning.
Notes
- To make it dairy-free, skip toppings that contain dairy and use gluten-free noodles.
- For spicier bowls, add a little chili paste or chili oil.
- Leftovers taste great reheated, but store separately to keep noodles from getting soggy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
