Ingredients
Scale
- 1 tablespoon sesame oil
- 1/2 lb boneless, skinless chicken thighs, sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 2 cups chicken broth
- 1 cup heavy cream or coconut cream
- 2 packages ramen noodles (discard seasoning packets)
- 2 cups baby bok choy, chopped
- 2 soft-boiled eggs, halved
- Sesame seeds and sliced green onions for garnish
Instructions
- Heat sesame oil in a large pot over medium-high heat. Add chicken and cook until golden, about 3 minutes.
- Add garlic and ginger; cook 1 minute until fragrant. <li id="instruction-step-3" Stir in gochujang and soy sauce, cooking 30 seconds.
- Pour in chicken broth and bring to a simmer.
- Add ramen noodles (break up if needed) and cook for 3 minutes. <li id="instruction-step-5" stir in bok choy and cream; cook 2 minutes until veggies wilt and sauce thickens slightly.
- Divide noodles into bowls, top with egg halves, and garnish with sesame seeds and green onions.
Notes
- For heat control, reduce gochujang to 1 tbsp or add a splash of sriracha after cooking.
- Vegetarian option: swap chicken for tofu and use vegetable broth.
- For extra richness, stir in 1 tbsp miso paste at the end.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: None specified
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 145mg
