Recipe Details
Ingredients
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2tablespoonsvegetable oil, divided
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1mediumonion, thinly sliced
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3clovesgarlic, minced
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1tablespoonfreshly grated ginger
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½cuprice vinegar, or to taste
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½cupreduced-sodium soy sauce
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2tablespoonsoyster sauce
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2tablespoonsmirin
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1tablespoonfish sauce
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1tablespoonSriracha sauce
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4cupslow-sodium chicken broth
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1cupwater
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¾poundbaby bok choy, quartered lengthwise
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1cooked chicken breast, shredded
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3(3 ounce) packagesdried ramen noodles
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4eggs
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1jalapeño pepper, sliced, or to taste
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2green onions, chopped, or to taste
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¼cupchopped cilantro, or to taste
Cooking Directions
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Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
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Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
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While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
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Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
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Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories268 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 3g |
16% |
Cholesterol 208mg |
69% |
Sodium 2032mg |
88% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 3g |
9% |
Total Sugars 7g |
|
Protein 21g |
42% |
Vitamin C 45mg |
50% |
Calcium 151mg |
12% |
Iron 3mg |
17% |
Potassium 518mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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