Gingery ramen with eggs

Prep 15 min
Total 30 min
Serves 4

6

Ingredients

900 mL
low-sodium chicken broth
2
garlic cloves, crushed
1 tbsp
1 tbsp
grated ginger
4
4
baby bok choy, cut in half lengthwise
3 85-g pkgs
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

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

How to make homemade chicken broth

Recipe Collections
Advertisement
Latest Recipes