Cozy Up to a Bowl of Gingery Ramen with Eggs

Skip the instant ramen. This one's just as easy

In partnership with BC Egg

Photo by Roberto Caruso
Photo by Roberto Caruso


  • 900 mL low-sodium chicken broth
  • 2 garlic cloves, crushed
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • 4 eggs
  • 4 baby bok choy, cut in half lengthwise
  • 3 85-g pkgs ramen noodles
  • 1 green onion, thinly sliced
  • 1 black sesame seeds
  • sriracha, optional


COMBINE broth with garlic, soy and ginger in a large saucepan. Boil, then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.

COVER eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water. Add bok choy to boiling water and cook until bright green, about 1 min. Transfer bok choy to a plate. Add noodles to water (discard seasoning packets). Stir until noodles are soft, 2 to 4 min. Drain and rinse well with cold water.

PEEL eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, bok choy, green onion and sesame seeds. Drizzle with sriracha.


Calories 405, Protein 18 g, Carbohydrates 43 g, Fat 19 g, Fibre 4 g, Sodium 892 mg.

Originally published on Chatelaine, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.