High Protein Chicken & Veggie Ramen Bowl
Recipe: https://recipestripper.com/recipes/59580eec-0e08-4ba6-9de7-497556df83c5
Original source: https://foodieaty.com/high-protein-ramen-noodle-bowl
Recipe image: https://foodieaty.com/wp-content/uploads/2026/01/high-protein-ramen-noodle-bowl.avif

A protein-rich ramen bowl with chicken, vegetables, and soft-boiled eggs.
Yield: 2 servings
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

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