Japanese · Dinner
Salt Flavored Noodle Soup (High-Protein)
A shio ramen bowl built on chicken stock with boneless chicken thigh, soft-boiled egg and edamame, dressed with sea salt, garlic and ginger. Wheat noodles carry the broth, while nori and bamboo shoots add texture and a savory, clean-finished bowl.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
690Calories
66.4gProtein
24.8gFat
48.3gCarbs
3.4gSugar
5.6gFiber
2950mgSodium
475mgChol
6.1gSat Fat
980mgPotassium
140mgCalcium
5.4mgIron
1.1mcgVitamin B12
3.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces, mince the garlic, grate the ginger, slice the scallion, and halve the soft-boiled egg.
2
Sear
Heat sesame oil in a pot over medium-high heat and sear the chicken 4–5 minutes, turning once, until browned and cooked through.
3
Simmer
Add garlic and ginger, cook 1 minute until fragrant, then add stock, soy sauce and salt; simmer 15 minutes until broth clears.
4
Boil
Cook ramen noodles in boiling water 3–4 minutes until tender but springy; drain and place in a deep bowl.
5
Plate
Ladle broth and chicken over noodles, top with edamame, bamboo shoots, egg halves, nori strips and scallion; serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 3 cups720ml chicken stock
- 22 eggs, soft-boiled and halved
- 2/3 cup100g cooked edamame
- 5.2 oz150g dried ramen noodles, cooked (about 150g cooked)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp salt
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 44 sheets (10g) nori, cut into strips
- 1/2 cup60g bamboo shoots
