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Chicken Ramen Bowl

Rated as 5 out of 5 Stars

"The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg – my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it."
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Ingredients

1 h servings 268 cals
Original recipe yields 4 servings

Directions

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  1. Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
  3. While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  4. Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
  5. Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Nutrition Facts


Per Serving: 268 calories; 11.7 g fat; 18.9 g carbohydrates; 21 g protein; 208 mg cholesterol; 2032 mg sodium. Full nutrition

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Reviews

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I would absolutely make this again. I loved it.