Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 1 large egg; 1 oz dry brown rice ramen noodles; 2 cup low-sodium chicken broth; 1 tsp toasted sesame oil; 1 tbsp sriracha; 1 tbsp tamari; 1 tsp grated fresh ginger; 1 clove minced garlic; 1 cup raw chopped bok choy; 0.5 cup raw sliced shiitake mushrooms; 1 tbsp sliced scallions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

501 calories

Protein: 53g; 43% of calories
Carbs: 36g; 29% of calories
Fat: 15g; 28% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a small pot of water to a boil, add the egg, and cook for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath, peel, and set aside.
In a medium pot, heat the sesame oil over medium heat and sauté the ginger, garlic, and mushrooms for 2 minutes until fragrant.
Pour in the chicken broth, tamari, and sriracha, then bring the liquid to a gentle simmer.
Thinly slice the raw chicken breast and add it to the simmering broth, cooking for 4 minutes until opaque and tender.
Stir in the dry ramen noodles and bok choy, simmering for another 3 minutes until the noodles are softened and the greens are vibrant.
Season with sea salt and black pepper, then ladle the soup into a large bowl.
Slice the soft-boiled egg in half and place on top, garnishing with fresh scallions before serving.

Nutrition

Ingredients

Instructions

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