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Bowl of chicken ramen with a jammy egg, green onions, seaweed and sesame seeds on a dark wooden table

15-Minute High-Protein Chicken Ramen

An upgraded instant ramen with tender chicken, jammy eggs, bok choy and a quick garlic-ginger bone broth. About 55 g of protein per bowl, with far less sodium than the packet.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Calories: 700
Ingredients Method Notes

Ingredients
  

Broth
  • 3 cups chicken bone broth low sodium if possible
  • 1 cup water
  • 2 garlic cloves grated
  • 1 tsp fresh ginger grated
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
Bowls
  • 8 oz boneless skinless chicken breast sliced very thin
  • 2 blocks instant ramen noodles 3 oz each, use ¼ of a seasoning packet or none
  • 2 baby bok choy halved, or 2 cups spinach
  • 2 large eggs soft-boiled
  • 2 green onions sliced
  • 1 sheet nori cut into strips
  • 1 tsp sesame seeds
  • kimchi or chili crisp to serve, optional

Method
 

  1. Bring a small pot of water to a boil, add the cold eggs and cook for 6½ minutes (8–9 minutes for firm yolks). Transfer to ice water, then peel and halve.
  2. Meanwhile, bring the bone broth, water, garlic, ginger and soy sauce to a simmer in a medium pot.
  3. Add the sliced chicken and simmer gently for 4–5 minutes, until cooked through. Add the bok choy for the last 2 minutes.
  4. Add the noodles and cook for 2–3 minutes, or 30 seconds less than the package says. Stir in the sesame oil and, if you like, a little of the seasoning packet.
  5. Divide between 2 bowls and top with the eggs, green onions, nori, sesame seeds and kimchi or chili crisp.

Notes

Nutrition is calculated with bone broth, a full noodle block per bowl and no seasoning packet. For a lighter bowl, use half a noodle block per person (about 520 kcal).
Sodium: varies a lot with the broth and how much of the packet you use. Check your labels.