12/10/2026
Healthy ramen recipe
4 large eggs
350g boneless skinless chicken breast approx. 2 medium breasts
2 teaspoon olive oil
2-3 cloves garlic minced
1 teaspoon minced fresh ginger
2x bags Asian bone Broth or regular chicken broth
2 tablespoon reduced sodium soy sauce or coconut aminos
2 cups mushrooms sliced
240g soba noodles for low calorie or 3 Ramen Noodle packages (instant variety)
4 heads baby bok choy rough chopped or cabage or any green leavy veg
Red pepper flakes or chilli crisp optional *
Sliced green onions and /or sesame seeds for garnish (optional)
salt and pepper to taste
if you have miso this will be great for gut health add 2 to 3 teaspoons
make it your own you can add any veg in just agust the cooking time
INSTRUCTIONS
Bring a medium pot of water (enough water to cover eggs ) to a boil over medium-high heat. Once water has reached a boil, carefully lower eggs into water using a slotted spoon (or thongs). Cook 7 minutes. Meanwhile, prepare a small bowl with ice water. Once 6 minutes have passed remove eggs from pan (with a slotted spoon or thongs) and submerge in ice water for 2 minutes. Remove eggs from ice water and set aside.
cook noodles description on packet
Pot to stove and add olive oil over medium-high heat Pan sear chicken . Add garlic and ginger and cook until fragrant (about 1 minute). Add bone broth and soy sauce, stirring to combine. Bring to a simmer for 8 min to 10 min remove chicken and shred .
Add mushrooms and shredded chicken back to the pot and add bok choy.
Divide soup between four bowls. Peel eggs and slice in half. Add 1 egg ( 2 halves) to each bowl and garnish ramen with sesame seeds, green onions and a drizzle of hot chili oil (or a pinch of red pepper flakes).
