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Clean recipe · foodieaty.com

High Protein Chicken & Veggie Ramen Bowl

A protein-rich ramen bowl with chicken, vegetables, and soft-boiled eggs.

Original recipe: foodieaty.com

Yield:
2 servings
Prep:
15 min
Cook:
15 min
Total:
30 min
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High Protein Chicken & Veggie Ramen Bowl

Ingredients

  1. 1 tablespoon sesame oil
  2. 2 cloves garlic, minced
  3. 1-inch ginger, grated
  4. 4 cups low-sodium chicken broth
  5. 1 cup water
  6. 2 tablespoons soy sauce (or tamari for gluten-free)
  7. 1 tablespoon rice vinegar
  8. 1 teaspoon sriracha (optional, for heat)
  9. 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
  10. 4 oz ramen noodles (2 blocks, discard seasoning packets)
  11. 1 cup sliced mixed mushrooms (shiitake, cremini)
  12. 1 cup chopped bok choy
  13. 1/2 cup shredded carrots
  14. 2 soft-boiled eggs, halved
  15. 2 green onions, sliced
  16. Sesame seeds, for garnish

Instructions

  1. Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
  2. Pour in chicken broth and water. Add soy sauce, rice vinegar, and sriracha (if using). Bring the mixture to a simmer.
  3. Add the thinly sliced chicken breast to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through.
  4. Add the ramen noodles (without seasoning packets), sliced mushrooms, and chopped bok choy to the pot. Cook for 3-4 minutes, or until the noodles are tender and the vegetables are slightly softened.
  5. Divide the ramen into two bowls. Top each serving with shredded carrots, halved soft-boiled eggs, and sliced green onions. Garnish with sesame seeds before serving.