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
PREP 15 MIN
TOTAL 30 MIN
SERVES 4

Ingredients

  • 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

Instructions

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.

Nutrition

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.