Japanese · Dinner
Soy Broth Ramen
Chicken breast poached and shredded into a lightened soy-based ramen broth simmered with kombu, garlic, and scallion, poured over noodles. Finished with wilted spinach, bean sprouts, and a soft-boiled egg, this bowl trims oil and sodium while keeping the umami-forward, savory ramen character intact.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
390Calories
45gProtein
9.8gFat
31gCarbs
2.8gSugar
3.1gFiber
978mgSodium
290mgChol
2.3gSat Fat
888mgPotassium
108mgCalcium
3.5mgIron
0.9mcgVitamin B12
8.8mgVitamin C
Goes well with
Japanese lager or pilsner (5% ABV)
local
Jasmine tea or mugicha (barley tea)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice the scallion whites and greens separately, smash the garlic cloves, and slice the ginger.
2
Poach the chicken breast in water over medium heat 12–14 minutes until the thickest part reaches 165°F; remove and shred once cool.
3
Simmer the chicken stock, water, kombu, garlic, ginger, and scallion whites over medium heat 15 minutes until slightly reduced; discard solids.
4
Season the broth with soy sauce and tamari over low heat; taste and adjust until balanced and lightly salty.
5
Cook the ramen noodles in boiling water 3–4 minutes until just tender, then drain; wilt the spinach and bean sprouts in the hot broth off heat.
6
Plate
Place noodles in a bowl, ladle broth and vegetables over, arrange chicken and halved soft-boiled egg on top, drizzle sesame oil, scatter scallion greens and white pepper, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless and skinless
- 3.2 oz90g, about a small handful dried ramen noodles
- 4 cups960ml chicken stock, low-sodium
- 2 cup480ml water
- 4 tsp4 tsp soy sauce
- 2 tsp2 tsp soy sauce, tamari
- 22 in (6g) kombu
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 cup60g baby spinach
- 1/2 cup70g bean sprouts
- 22 eggs
- 1 tsp1 tsp sesame oil
- 2 pinch2 pinch white pepper
