Name: Chicken Ramen with Bok Choy & Soy Eggs
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 0.75 cup reduced-sodium soy sauce or tamari; 0.25 cup sake; 2 tablespoons mirin; 1 tablespoon sugar; 4 large eggs; 2 tablespoons canola oil, divided; 1 tablespoon chopped fresh thyme; 0.5 teaspoon ground ginger; 0.25 teaspoon salt; 0.25 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; 6 ounces somen, udon or ramen noodles; 2 tablespoons reduced-sodium soy sauce or tamari; 1.5 tablespoons red or white miso paste; 1 teaspoon chile-garlic sauce, or to taste; 0.5 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; 0.25 cup chopped fresh cilantro; Hot sesame oil

Prep Time:

30 mins

Cook Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low-Calorie Nut-Free

Jump to Nutrition Facts

How to Make Chicken Ramen

This healthy chicken ramen recipe features tons of vegetables and soy eggs, which are hard not to eat just on their own. Here are tips on how to make it:

Make the Soy Eggs

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 3 days. One of the marinade ingredients is mirin; a sweet, low-alcohol rice wine essential in Japanese cooking.

Prepare the Chicken and Stock

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 2 days ahead; refrigerate separately until ready to assemble the ramen.

Boil the Noodles 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.

Use Miso Paste

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.

Add the Vegetables

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. Cilantro is stirred in for extra flavor.

Additional reporting by 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 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

Nutrition Facts (per serving)

465	Calories
18g	Fat
42g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
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.