Healthy Asian Recipes Healthy Japanese Recipes Healthy Japanese Soup Recipes Healthy Ramen Soup Recipes Chicken Ramen with Bok Choy and Soy Eggs 5.0 (4) 1 Review Ditch the seasoning packet! Homemade ramen may take more time, but it's worth it for the deep, impressive flavor. By Kathy Gunst Kathy Gunst Kathy Gunst has been a food writer and editor and teacher for over 40 years. She won a James Beard award 2015 for Best Home Cooking in the Journalism award. IACP award for Best Radio and Best Short Essay. She is the Resident chef for NPR's Here and Now and the author of 16 cookbooks. In addition to Better Homes & Gardens, her work has appeared in the Washington Post, Eating Well, Culture, Yankee, Bon Appetit, and more. EatingWell's Editorial Guidelines Updated on March 28, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 6 Yield: 6 servings Nutrition Profile: Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low Added Sugar High-Protein Low-Calorie Jump to Nutrition Facts Nutrition Notes Is Chicken Ramen with Bok Choy and Soy Eggs Healthy? This warm, flavorful bowl of goodness is chock-full of nutrition and health benefits. For starters, the veggies provide vitamins, minerals, fiber and antioxidants, lowering your body's level of inflammation. And from the peppercorns and ginger to the thyme and cilantro, the spices and herbs in this soup also help reduce inflammation. Less inflammation means lower chronic disease risk. The eggs are a nutritious source of protein and other nutrients, including vitamin B12 and choline. And like eggs, chicken thighs are a great source of complete protein, as well as selenium, and a good source of zinc and vitamin B12. Is This Ramen High in Sodium? The flavoring packets that come with store-bought ramen tend to be high in sodium—about two-thirds of a day's worth in one package. The great thing about making your own is that you can control the sodium levels. As is, a 2 1/4-cup serving of this ramen will give you about 40% of your day's worth of sodium. We were able to reduce it by using low-sodium soy sauce. You can reduce it further by leaving the salt out of the broth or reducing the amount you use. Whether you leave the recipe as is or adjust the amount of salt, if you're watching your sodium intake, just be mindful of how much salt you consume in your other meals for that day. Tips from the Test Kitchen Can I Make the Soy Eggs Ahead? Soy-marinated boiled eggs are the perfect topping for this ramen. To save time, make them in advance. Follow the recipe through Step 3, then cover and refrigerate for up to three days. Is There a Substitute for Bone-in Chicken Leg Quarters, and Can I Prepare the Chicken and Stock Ahead? For a flavorful stock, we use bone-in chicken leg quarters. Feel free to use bone-in chicken thighs or bone-in chicken legs—just make sure to use about 2 1/4 pounds. After simmering the stock with aromatics for an hour, the chicken is shredded into bite-size pieces. You can prepare the chicken and stock up to two days ahead; refrigerate separately until ready to assemble the ramen. Why Are the Noodles Boiled Separately? We boil the noodles separately for a clear ramen broth. If you cook the noodles in the broth, they release a lot of starch. The starch turns the broth cloudy and thickens it. Frequently Asked Questions What Type of Miso Paste Should I Use? We use red or white miso paste in this recipe. Miso is a fermented bean paste made from barley, rice or soybeans. It's available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the store. It will keep, in the refrigerator, for more than a year. What’s the Best Way to Cook Bok Choy for Ramen? Toward the end of cooking, we add carrots, bok choy and scallions. The soup is quickly brought to a boil and then removed from the heat. This prevents the vegetables from overcooking. Additional reporting by Carrie Myers, M.S., and Jan Valdez Ingredients Soy Eggs ¾ cup reduced-sodium soy sauce or tamari ¼ cup sake 2 tablespoons mirin 1 tablespoon sugar 4 large eggs Chicken & Stock 2 tablespoons canola oil, divided 1 tablespoon chopped fresh thyme ½ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon ground pepper 3 bone-in chicken leg quarters (about 2 1/4 pounds) 1 large onion, chopped 2 carrots, chopped 2 celery stalks with leaves, chopped 1 (1 inch) piece fresh ginger, peeled and thinly sliced 1 bay leaf 6 peppercorns 8 cups cold water Ramen 6 ounces somen, udon or ramen noodles 2 tablespoons reduced-sodium soy sauce or tamari 1 ½ tablespoons red or white miso paste 1 teaspoon chile-garlic sauce, or to taste ½ teaspoon sesame oil, toasted or hot 1 tablespoon canola oil 2 tablespoons thin matchsticks peeled fresh ginger 8 small carrots, cut into 1-inch diagonal pieces 1 pound bok choy, cut into 1-inch pieces 4 scallions, trimmed and cut into 1-inch pieces ¼ cup chopped fresh cilantro Garnishes Hot sesame oil ½ cup finely chopped fresh scallions ⅓ cup finely chopped fresh cilantro Directions To prepare soy eggs: Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle. Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate for at least 1 hour or up to 3 days. To prepare chicken & stock: Combine 1 tablespoon oil, thyme, ground ginger, salt and pepper in a small bowl. Rub onto meaty side of chicken. Heat 1 tablespoon oil in a large pot over medium-high heat. Cook the chicken in 2 batches, meaty-side down, until browned, 2 to 3 minutes. Combine the chicken in the pot with onion, chopped carrots, celery, sliced ginger, bay leaf and peppercorns. Add water. Cover and bring to a boil over high heat. Reduce heat, partially cover, and simmer for 1 hour. Remove the chicken to a clean cutting board to cool; discard the skin. Shred the meat into bite-size pieces. Strain the stock; discard the solids. To assemble ramen: Bring a large saucepan of water to a boil. Cook noodles in the boiling water for 1 minute less than the package directions. Drain and rinse. Meanwhile, mix soy sauce (or tamari), miso, chile-garlic sauce and 1/2 teaspoon sesame oil in a small bowl into a paste. Heat canola oil and ginger matchsticks in a large pot over medium heat until sizzling. Add the paste and cook, stirring, for 30 seconds. Add carrots, bok choy and scallions and cook, stirring, for 30 seconds. Add the reserved stock; bring the soup to a boil over high heat. Remove from heat and stir in 1/4 cup cilantro. Divide the noodles and chicken among 6 large shallow bowls. Ladle the soup over the top. Place half an egg in each bowl (reserve the extra egg for another use), nestling it in so the hot broth warms it up. Serve the garnishes on the side. Equipment Wide-mouthed pint jar Originally appeared: EatingWell Magazine, March/April 2016 Rate It Print Nutrition Facts (per serving) 465 Calories 18g Fat 42g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 2 1/4 cups Calories 465 % Daily Value * Total Carbohydrate 42g 15% Dietary Fiber 4g 16% Total Sugars 5g Protein 33g 66% Total Fat 18g 23% Saturated Fat 3g 17% Cholesterol 211mg 70% Vitamin A 14609IU 292% Vitamin C 26mg 29% Folate 70mcg 17% Sodium 906mg 39% Calcium 148mg 11% Iron 4mg 19% Magnesium 55mg 13% Potassium 872mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved