5 | Balanced Bowls | SPRING 2017 balanced
Chicken
Ramen Bowl
Prep : 10 mins Cook : 20 mins Serves : 4
ingredients :
2 eggs
4 cups chicken broth , low sodium 1 ½ tsp soy sauce , reduced sodium 2 chicken breast fillets , boneless and skinless ( approx . 5-6 oz . each ) 6-8 oz . ramen noodles ( or thin spaghetti )
½ cup red cabbage , sliced
½ cup green cabbage , sliced 1 cup carrots , shredded 2 green onions , chopped hot chili oil or sriracha , to taste directions :
1 . Add whole eggs ( shell on ) to a medium size saucepan and add enough water to cover eggs by 1 inch . Bring to a boil , then remove from heat . Cover saucepan and let sit for 7 minutes . Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water . Set aside . This process will yield soft set eggs which are typically used in ramen bowls , if you prefer you can use hard boiled eggs instead .
2 . Meanwhile , in a separate soup pot ( or medium saucepan ) add chicken broth and soy sauce and bring to a boil . Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min .).
Remove chicken breasts from broth , let cool to touch , and shred with two forks . Return shredded chicken to broth . 3 . Add ramen noodles to pot with broth and shredded chicken . Cook noodles according to time indicated on package ( approx . 3-5 min .) Add additional chicken broth or water as necessary . Add salt / pepper to taste . 4 . Peel and halve eggs , set aside .
5 . Remove soup from heat . Add cabbage and carrots . Serve immediately . Garnish with one egg half and chopped green onions . Drizzle chili oil according to taste .