Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp chili paste (adjust to taste)
- 8 oz fresh ramen noodles
- 2 green onions, chopped (for garnish)
- 2 soft-boiled eggs (for topping)
- 1 tsp sesame oil (for finishing)
Instructions
- Cut the chicken into bite-sized pieces and mince the garlic.
- Heat oil in a large pot over medium-high heat. Add chicken pieces and sear until golden brown.
- Stir in minced garlic and sauté until fragrant, about one minute.
- Pour in chicken broth, soy sauce, and chili paste. Bring to a simmer.
- Add fresh ramen noodles to the pot and cook according to package instructions until al dente.
- Stir in sesame oil before serving. Ladle into bowls and top with soft-boiled eggs and green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg