- 8 oz. boneless, skinless chicken breast
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoon reduced-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 tablespoon sriracha
- 1 packet ramen noodles (discard the seasoning packet)
- 2 eggs
- 1 cup carrots, cut into matchsticks
-
Add the sesame oil to a heated saucepan, then add the minced garlic. Let it cook for 30 seconds, then add the chicken broth.
-
Stir in the soy sauce, ginger, rice wine vinegar, and sriracha. Bring the broth to a light boil, then add in the chicken. Cook the chicken for 10 minutes.
-
Bring a small pot of water to a boil. Add the eggs, cover and cook for 6 minutes. Remove the eggs and place them in ice water to stop the cooking process.
-
Spray a nonstick pan with olive oil and cook the carrots 3-5 minutes.
-
Once the chicken is done cooking remove it from the pan. Add the ramen noodles to the pan and cook for 3 minutes.
-
Shred the cooked chicken.
-
Add half of the ramen noodles and broth to each bowl.
-
Put half of the chicken in each bowl, half of the carrots in, and add one soft-boiled egg to each bowl.