Chicken Bone Broth Ramen

Serves:

2 Servings

Chicken Bone Broth Ramen

Ingredients

  • 4 large eggs

  • 10-12 ozs. boneless skinless chicken breast approx. 2 medium breasts

  • 2 tsp olive oil

  • 2-3 cloves garlic minced

  • 1 tsp minced fresh ginger

  • 4 sachets of chicken bone broth

  • 2 Tbsp reduced sodium soy sauce or coconut aminos for GF

  • 2 cups cremini mushrooms sliced

  • 2 2oz. Ramen Noodle packages (instant variety)(see notes for GF or low carb options)

  • 4 heads baby bok choy rough chopped

  • Red pepper flakes or hot chili oil optional *

  • Sliced green onions and /or sesame seeds for garnish (optional)

Preparation

  • Bring a medium pot of water (enough water to cover eggs ) to a boil over medium-high heat. Once water has reached a boil, carefully lower eggs into water using a slotted spoon (or thongs). Cook 7 minutes. Meanwhile, prepare a small bowl with ice water. Once 7 minutes have passed remove eggs from pan (with a slotted spoon or thongs) and submerge in ice water for 2 minutes. Remove eggs from ice water and set aside.

  • Season chicken breast with salt and pepper ,to taste. Place chicken breast in a large pot and fill with enough water to cover chicken by 1 inch. Bring to a gentle boil. Once boiling, reduce heat to simmer. Continue cooking until chicken breast is thoroughly cooked (about 8-10 minutes). Remove chicken breast from the pot and allow to cool to touch. Use two forks to shred chicken (alternatively you can slice the chicken breast into strips).

  • Return pot to stove and add olive oil over medium-high heat . Add garlic and ginger and cook until fragrant (about 1 minute). Add our Chicken bone broth and soy sauce, stirring to combine. Bring to a boil. Reduce heat to simmer.

  • Add mushrooms and ramen noodles (do not include the flavor packet if the noodles came with one) to broth. Cook noodles according to time indicated on package (approx. 3-5 minutes). When you have 1 minute cook time remaining add shredded chicken back to the pot and add bok choy.

  • Divide soup between four bowls. Peel eggs and slice in half. Add 1 egg ( 2 halves) to each bowl and garnish ramen with sesame seeds, green onions and a drizzle of hot chili oil (or a pinch of red pepper flakes).