Japanese · Dinner
Soy Broth Ramen (High-Protein)
Chicken ramen built on a soy-seasoned dashi broth, topped with sliced grilled chicken thigh, a marinated soft-boiled egg, and pan-seared tofu for extra protein. Wheat noodles, wilted spinach, scallion, and nori finish the bowl, delivering a savoury, umami-rich, high-protein weeknight noodle dinner.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
702Calories
64.3gProtein
27.8gFat
47.1gCarbs
5.4gSugar
5.6gFiber
3380mgSodium
544mgChol
6.9gSat Fat
950mgPotassium
180mgCalcium
5.8mgIron
1.1mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat chicken thigh dry, season with salt and pepper. Mince garlic, grate ginger-fresh, and tear nori into small pieces. Slice scallion into thin rounds.
2
Boil
Cook ramen noodles in boiling water 3–4 minutes until tender but chewy, then drain and set aside.
3
Simmer
Combine chicken stock, soy sauce, minced garlic, grated ginger-fresh, and mirin in a saucepan over medium heat, simmering 8 minutes until fragrant and slightly reduced, then stir in wilted spinach.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear chicken thigh 4–5 minutes per side until golden brown and cooked through, then rest 5 minutes and slice. Pan-sear tofu 2–3 minutes per side until golden. Soft-boil egg 6.5 minutes, ice-bath cool 5 minutes, peel, and halve.
5
Plate
Place drained noodles in a bowl, ladle hot broth with spinach over them, arrange sliced chicken, tofu, egg halves, scallion, and nori on top, drizzle with sesame oil, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 22 large eggs
- 5.2 oz150g tofu
- 5.2 oz150g ramen noodles
- 2 cup480ml chicken stock
- 1/2 cup120ml soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp mirin
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 22 small handful (60g) spinach
- 11 sheet nori
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- pinch black pepper
