Ingredients
Scale
- 2 boneless, skinless chicken thighs, sliced thinly
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp red chili flakes (adjust to taste)
- 4 cups chicken broth
- 2 tsp soy sauce
- 1 tspMirin
- 1 packets instant ramen noodles (discard seasoning packet)
- 1 egg, poached or soft-boiled
- 1 cup baby bok choy, chopped
- Sesame seeds and sliced scallions for garnish
Instructions
- In a medium pot, heat sesame oil over medium heat. Add chicken, garlic, ginger, and chili flakes; cook until chicken is golden and cooked through (about 5 minutes).
- Pour in chicken broth, soy sauce, and mirin. Bring to a simmer.
- Add noodles (break into pieces if needed) and bok choy. Cook for 3–4 minutes until noodles are tender and bok choy wilts. <li<Serve in bowls topped with soft-boiled egg, scallions, and sesame seeds.
Notes
- For extra richness, stir in 1 tbsp cream cheese or coconut milk at the end.
- Add sliced mushrooms or baby corn for more texture.
- Ensure ramen noodles are additive-free or adjust seasoning accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Japanese-inspired fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 120mg
