Ingredients

The following ingredients have 3 Servings
  • 1/2 yellow onion (thinly sliced)
  • 1 carrot (peeled and thinly sliced)
  • 2 cups bok choy (sliced in half/chopped)
  • 1 cups spinach (cleaned and rinsed)
  • 1 clove garlic (minced)
  • 2 eggs (soft-boiled)
  • 1 chicken breast (cooked )
  • 4 cups ramen broth
  • 1/4 tsp Chinese five spice
  • 2 3.5 oz. ramen noodles (discard seasoning packet)
  • 1 tbsp canola oil
  • 1 tbsp sesame seeds (garnish, optional)

Instruction

  • Set a small pot on the stove and soft-boil the eggs. Peel and set aside.
  • Peel and slice the onion and carrot into thin slices.
  • Clean the Bok Choy, slice in half or chop into bite-sized pieces. Clean the spinach, mince the garlic.
  • Use a large stock pot and place on the burner over medium heat. Add the canola oil. Add the onion, carrot and Bok Choy, season with the Chinese Five Spice - stir fry for about five minutes. 
  • While the vegetables are cooking shred the chicken breast, set aside.
  • Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
  • Add the ramen noodles. Cook according to package directions. 
  • The last minute of cooking, add chicken and spinach. Stir in the noodles together with the ingredients.
  • Divide hot ramen noodles between two large bowls and top with broth. Finish with a soft-boiled ramen egg. Serve and enjoy!