Description
A nutritious and delicious ramen noodle bowl packed with lean protein from chicken and fiber from edamame.
Ingredients
Scale
- 200 g boneless skinless chicken breast
- 2 large eggs
- 100 g high-protein soy-based ramen noodles
- 500 ml chicken bone broth
- 50 g shelled edamame
- 1 tablespoon white miso paste
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 10 g sliced green onions
- 1 clove garlic, minced
- 5 g fresh ginger, minced
Instructions
- Season the chicken breast and sear it in a pan over medium-high heat until the internal temperature reaches 165°F (74°C), then slice it into thin strips.
- Place the eggs in boiling water for 6 minutes and 30 seconds, then immediately transfer them to an ice bath before peeling and halving.
- In a medium saucepan, sauté minced garlic and ginger in sesame oil for 1 minute until aromatic.
- Pour in the chicken bone broth and soy sauce, bringing it to a light simmer.
- Whisk in the miso paste until fully incorporated, ensuring the broth does not return to a rolling boil.
- Prepare the high-protein noodles in a separate pot of boiling water according to package instructions, then drain.
- Combine the noodles and broth in a large bowl.
- Top with the prepared chicken, halved soft-boiled eggs, edamame, and green onions.
Notes
Serve with steamed vegetables or a light salad for a balanced meal. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 250mg