Gingery Ramen With Eggs
30
- Prep Time15 min
- Total Time30 min
- Makes4 servings
(Photo: Roberto Caruso)
This gingery ramen bowl gets a colourful hit of protein from a soft-boiled egg on top. (We also like it with a drizzle of sriracha.)
Ingredients
900 mL low-sodium chicken broth
2 garlic cloves, crushed
1 tbsp soy sauce
1 tbsp grated ginger
4 eggs
4 baby bok choy, cut in half lengthwise
3 85-g pkgs ramen noodles
1 green onion, thinly sliced
1 black sesame seeds
sriracha, optional
Instructions
COMBINE broth with garlic, soy and ginger in a large saucepan. Boil, then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.
COVER eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water. Add bok choy to boiling water and cook until bright green, about 1 min. Transfer bok choy to a plate. Add noodles to water (discard seasoning packets). Stir until noodles are soft, 2 to 4 min. Drain and rinse well with cold water.
PEEL eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, bok choy, green onion and sesame seeds. Drizzle with sriracha.
Nutrition (per serving)
Calories 405, Protein 18g, Carbohydrates 43g, Fat 19g, Fibre 4g, Sodium 892mg.
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