Gingery ramen with eggs

9

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Gingery ramen with eggs

Photo, Roberto Caruso.

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.

How to make homemade chicken broth

Nutrition (per serving)

  • Calories
  • 405,
  • Protein
  • 18 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 892 mg.
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