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Quick Comfort Ramen Bowl
Immersed in the savory notes of a light soy-infused broth, this ramen bowl strikes a delightful balance between nourishing and satisfying. The dish incorporates tender chicken, lightly cooked eggs, fresh scallions, and crunchy bean sprouts, all served atop rich brothy ramen noodles.
3
50 min
TOTAL TIME
859
CALORIES
$2.39
PER SERVING
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Ingredients
Directions
BROTH
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
In a large saucepan, combine the chicken broth and soy sauce. Bring the mixture to a simmer.
NOODLES & TOPPINGS
2
In a separate saucepan, add the eggs (shell-on) and enough water to cover. Bring to a boil, then remove from heat and cover for exactly 7 minutes to achieve a soft set egg. Transfer the eggs to a bowl of iced water and set aside.
3
Add the chicken breast to the simmering broth and let it cook gently for approximately 15 minutes until fully cooked. Remove the chicken from the broth using a slotted spoon, allowing it to cool enough to shred into bite-sized pieces.
4
Cook the ramen noodles according to the package instructions. Drain and divide among four bowls.
TO ASSEMBLE
5
Peel and halve the eggs. To each bowl of noodles, add a portion of shredded chicken, halved eggs, scallions and bean sprouts. Ladle the warm broth over the top, ensuring it covers the noodles and toppings.
6
Optional: Finish each bowl with a drizzle of chile pepper oil. Serve immediately while hot.
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Health Info
Macros
60g
CARBS
39g
FAT
63g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
EGGS
WHEAT
5 Recipes for Chicken Ramen
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