Ingredients
Scale
- 200g ramen noodles
- 2 boneless chicken breasts, sliced
- 4 cups chicken broth
- 2 tablespoons miso paste
- 1 tablespoon chili oil
- 2 soft boiled eggs, halved
- 2 green onions, sliced
- Seaweed nori, for garnish
- Salt and pepper to taste
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a pot, heat chicken broth and stir in miso paste until dissolved.
- Add sliced chicken to the broth and cook until tender, about 5 minutes.
- Stir in chili oil for spiciness and season with salt and pepper.
- Ladle broth and chicken over cooked noodles in bowls.
- Top with halved soft boiled eggs, sliced green onions, and nori.
Notes
- You can adjust the spice level by adding more or less chili oil.
- Soft boiled eggs should have a runny yolk for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg