Creamy Chicken Ramen with Jammy Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Ramen with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Ramen with Jammy Eggs

Pan-seared chicken breast and tender soba noodles simmered in a velvety ginger-infused broth, topped with a perfectly jammy egg and vibrant scallions.

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NUTRITION

528kcal
Protein
52.5g
Fat
21.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 large egg

1 oz dry soba noodles

2 tbsp full-fat coconut milk

1.5 cup low-sodium chicken broth

1 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp scallions

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PREPARATION

  • 1

    Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes before transferring immediately to an ice bath.

  • 2

    Season the chicken breast with sea salt and black pepper, then sear in a pan with toasted sesame oil over medium-high heat until cooked through and golden.

  • 3

    In a medium pot, sauté the minced garlic, grated ginger, and sliced shiitake mushrooms until they become fragrant and tender.

  • 4

    Pour in the chicken broth and tamari, bringing the liquid to a gentle simmer to meld the flavors.

  • 5

    Add the dry soba noodles to the simmering broth and cook for 4-5 minutes until they reach an al dente texture.

  • 6

    Stir in the full-fat coconut milk to create a rich, creamy base, then remove the pot from the heat.

  • 7

    Slice the chicken into strips and peel the cooled egg; serve the ramen in a deep bowl topped with chicken, the halved jammy egg, and fresh scallions.

Creamy Chicken Ramen with Jammy Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Ramen with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Ramen with Jammy Eggs

Pan-seared chicken breast and tender soba noodles simmered in a velvety ginger-infused broth, topped with a perfectly jammy egg and vibrant scallions.

NUTRITION

528kcal
Protein
52.5g
Fat
21.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 large egg

1 oz dry soba noodles

2 tbsp full-fat coconut milk

1.5 cup low-sodium chicken broth

1 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp scallions

PREPARATION

  • 1

    Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes before transferring immediately to an ice bath.

  • 2

    Season the chicken breast with sea salt and black pepper, then sear in a pan with toasted sesame oil over medium-high heat until cooked through and golden.

  • 3

    In a medium pot, sauté the minced garlic, grated ginger, and sliced shiitake mushrooms until they become fragrant and tender.

  • 4

    Pour in the chicken broth and tamari, bringing the liquid to a gentle simmer to meld the flavors.

  • 5

    Add the dry soba noodles to the simmering broth and cook for 4-5 minutes until they reach an al dente texture.

  • 6

    Stir in the full-fat coconut milk to create a rich, creamy base, then remove the pot from the heat.

  • 7

    Slice the chicken into strips and peel the cooled egg; serve the ramen in a deep bowl topped with chicken, the halved jammy egg, and fresh scallions.