- 2 eggs
- 4 cups chicken broth, low sodium
- 1½ tsp soy sauce, reduced sodium
- 2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each)
- 6-8 oz. ramen noodles* (or thin spaghetti)
- 1 cup sliced cabbage
- 1 cup shredded carrots
- 2 green onions, chopped
- hot chili oil- to taste ** (or sriracha)
- Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat. Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
- Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.). Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
- Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
- Peel and halve eggs, set aside.
- Remove soup from heat. Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.
* Ramen noodles – you can use 2(3.5 oz) packets of instant ramen noodles (discard seasoning portion) or thin spaghetti
** Hot chili oil can be found in most grocery stores in the Asian section. Substitute sriracha if you cant find hot chili oil. If you prefer something less spicy you could substitute sesame oil for the hot chili oil
Source: Simple Healthy Kitchen