NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry buckwheat soba noodles

4 oz chicken breast

1 large egg

0.5 cup kimchi

2 cup low-sodium chicken bone broth

0.5 tbsp gochujang

1 tsp toasted sesame oil

1 cup fresh baby spinach

0.25 tsp garlic powder

0.25 tsp ginger powder

1 stalk green onion

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath.

• 2

  In a separate pot, bring the chicken bone broth to a simmer over medium heat.

• 3

  Whisk in the gochujang, garlic powder, and ginger powder until the broth is well combined and fragrant.

• 4

  Add the thinly sliced chicken breast to the simmering broth and cook for 4-5 minutes until opaque and cooked through.

• 5

  Add the dry soba noodles to the broth and cook according to package directions, usually about 4 minutes.

• 6

  Stir in the chopped kimchi and baby spinach during the last minute of cooking until the spinach is wilted.

• 7

  Peel the cooled soft-boiled egg and carefully slice it in half to reveal the jammy center.

• 8

  Pour the ramyeon into a deep bowl, drizzle with toasted sesame oil, and top with the egg halves and sliced green onions.