Gingery ramen with eggs
Prep 15 min
Total 30 min
Serves 4
Updated Jan 6, 2017
Chatelaine
Ingredients
900 mL
low-sodium chicken broth
2
garlic cloves, crushed
1 tbsp
1 tbsp
grated ginger
4
4
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
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