Ingredients:

  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 cups low-sodium chicken bone broth
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp white miso paste
  • 1 tsp rice vinegar
  • 8 oz boneless, skinless chicken breast, sliced into 1/8-inch thick strips
  • 150 g dried ramen noodles
  • 1 cup baby bok choy, halved lengthwise
  • 2 large soft-boiled eggs, halved
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the toasted sesame oil in a large heavy-bottomed pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the sliced scallions. Sauté for 60-90 seconds until fragrant and translucent.
  2. Pour in the chicken bone broth and soy sauce. Bring the mixture to a gentle simmer. In a small bowl, whisk the miso paste with two tablespoons of the warm broth until smooth, then stir the slurry back into the pot.
  3. Add the dried ramen noodles to the simmering broth. After 1 minute, add the thinly sliced chicken breast and baby bok choy.
  4. Simmer for 3 minutes or until the noodles are tender and the chicken is fully cooked through via residual heat poaching.
  5. Stir in the rice vinegar. Divide the broth, noodles, and chicken between two large bowls.
  6. Top each bowl with a halved soft-boiled egg, the remaining scallion greens, and toasted sesame seeds.