Lighter Chicken Ramen

By poaching the chicken directly in a low-sodium broth and using a single boiled egg for richness, we eliminate excess fats while keeping the authentic, comforting ramen flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 120g dry ramen noodles · 419 kcal in the whole recipe
• 150g boneless skinless chicken breast · 161 kcal in the whole recipe
• 1 boiled egg, halved · 72 kcal in the whole recipe
• 80g sliced mushrooms · 18 kcal in the whole recipe
• 100g bok choy or baby spinach · 20 kcal in the whole recipe
• 20g chopped green onions · 1 kcal in the whole recipe
• 10g sliced fresh ginger · 8 kcal in the whole recipe
• 2 minced garlic cloves · 9 kcal in the whole recipe
• 2 tablespoons low-sodium soy sauce · 16 kcal in the whole recipe
• 1 teaspoon sesame oil · 45 kcal in the whole recipe
• 800ml low-sodium chicken broth · 48 kcal in the whole recipe

Method

1. Simmer chicken broth, ginger, garlic, and soy sauce in a pot for 10 minutes, then poach the chicken breast in this broth for 12 minutes and shred it.

   

2. Add mushrooms and bok choy to the simmering broth, cooking for 3 to 4 minutes until tender.

   

3. Boil ramen noodles in a separate pot of water for 3 minutes, then drain and divide into two serving bowls.

   

4. Pour the hot broth and vegetables over the noodles, then top with shredded chicken, half a boiled egg, green onions, and a drizzle of sesame oil.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.