Some days, a bowl of soup is simply the best comfort food on earth. While some soups may take a while to cook, this Ramen recipe – with tons of veggies and protein – can be ready in just 15 minutes.
Pro tip: To have this deliciousness from stovetop to tabletop in even less time, buy a roasted chicken from your local deli – or skip the chicken altogether and add in another egg and more veggies!
Homemade Chicken and Vegetable Ramen
- 4 cups chicken broth
- 2 tablespoons soy sauce
- ½ inch fresh ginger, peeled and minced
- 8 ounces boneless skinless chicken thighs, thinly sliced
- 2 ramen noodle bricks
- 6 ounces bok choy, trimmed
- 1 tablespoon vegetable oil
- 2 eggs
- 3 scallions, sliced
In a large saucepan, bring chicken stock, soy sauce, and ginger to a boil. Add the chicken and cook 3 to 4 minutes.
Add the noodles and break them apart with a fork until they are almost tender, a minute or two. Stir in the bok choy and cook until it’s just wilted, about 30 seconds. Taste the broth and add salt (or more soy sauce) if you think it needs it.
Meanwhile, heat oil in a small skillet over medium heat. When hot, crack the eggs into the skillet and sprinkle with salt. Cook, flipping once if you like, until the whites are just set but the yolk is still a bit runny, 2 to 3 minutes. Divide the soup between two bowls with a ladle. Garnish with the fried eggs and scallions, and serve.