High-Protein Chicken Ramen
Method
Bring a small saucepan of water to a boil and cook the eggs for 7–8 minutes. Transfer them immediately to an ice bath, peel, and cut them in half.
Slice the chicken into thin strips, slice the mushrooms, shred the Napa cabbage, finely grate the ginger, mince the garlic, and slice the green onions.
Heat the sesame oil in a large soup pot over medium heat. Add the ginger and garlic and sauté for 30 seconds until fragrant.
Add the chicken and mushrooms, cooking for 5–6 minutes until the chicken is fully cooked and the mushrooms have softened.
Pour in the water, soy sauce, black pepper, and crushed red pepper flakes. Bring to a gentle boil, then simmer for 8 minutes to allow the broth to develop flavor.
Add the noodles and cook according to the package directions. During the final 2–3 minutes, stir in the shredded Napa cabbage until just wilted.
Divide the ramen among four bowls. Top each serving with a halved soft-boiled egg and a generous sprinkle of sliced green onions before serving.
For the most flavorful broth, let the soup rest for 5 minutes before serving so the ginger, garlic, and soy sauce fully infuse the liquid. Adjust the salt only after adding the soy sauce, as it provides much of the seasoning. A sprinkle of toasted sesame seeds adds extra texture and a subtle nutty finish.
Nutrition Facts
Per serving
