Description
A light and nourishing Sesame Chicken Ramen Bowl made with shredded chicken breast, fresh vegetables, soft-boiled eggs, and a savory broth. Perfect for a quick and healthy weeknight meal.
Ingredients
2 eggs
4 cups low-sodium chicken broth
1 ½ teaspoons alcohol-free reduced-sodium soy sauce (such as Kikkoman Less Sodium Soy Sauce or San-J Tamari Gluten-Free Soy Sauce)
2 chicken breast fillets, boneless and skinless (about 5–6 oz each)
6–8 oz ramen noodles or thin spaghetti
1 cup sliced cabbage
1 cup shredded carrots
2 green onions, chopped
Chili oil or alcohol-free hot sauce (such as Texas Pete® Original, Crystal®, or Sriraja Panich), to taste
Instructions
1. Add whole eggs to a saucepan and cover with water by 1 inch. Bring to a boil, remove from heat, cover, and let sit for 7 minutes. Submerge eggs in ice water, peel, and set aside.
2. In a soup pot, bring chicken broth and soy sauce to a boil. Add chicken breasts and cook until done, about 8–10 minutes.
3. Remove chicken, shred with forks, and return to broth.
4. Add ramen noodles and cook 3–5 minutes, until tender. Add more broth or water as needed. Season with salt and pepper to taste.
5. Peel and halve the eggs. Set aside for garnish.
6. Remove pot from heat. Stir in cabbage and carrots.
7. Divide ramen into bowls, top with shredded chicken, vegetables, and half an egg. Garnish with green onions and drizzle with chili oil or sesame oil.
Notes
Ramen noodles: you can use 2 packets of instant ramen (discard the seasoning) or substitute thin spaghetti.
For spice: adjust chili oil to taste. If you prefer mild flavor, use sesame oil instead.
Vegetable variations: add spinach, bok choy, mushrooms, or snap peas for extra nutrition.
Nutritional values are based on ¼ of the recipe made with 6 oz noodles and 12 oz chicken breast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Soup
- Method: Stovetop
- Cuisine: American