Chicken Egg Veggie Ramen Recipe

Chicken Egg Veggie Ramen Recipe Ingredients

What Ingredients do I Need for Chicken Egg Veggie Ramen?

• 150 g Chicken, Poultry, Breast, Skinless ( boneless ) - default
• 1 piece Egg, Poultry, White, Boiled - default
• 100 g Noodles - default
• 2 cup Chicken broth (low sodium) - default
• 1 tbsp Soy sauce - default
• 1 tsp Sesame oil - default
• 2 piece Garlic, Big Cloves - default
• 1 tsp Ginger, Fresh - default
• 0.5 piece Carrot, Orange - default
• 1 cup Spinach - default
• 1 stick Green onions - default
• 0.25 cup Corn, Baby - default
• Salt, Table, Iodized - default
• Pepper, Black - default

Instructions: How to Make Chicken Egg Veggie Ramen

• Prepare the soft-boiled egg:

  Place the egg in boiling water for 6 minutes, then transfer it immediately to an ice bath. Once cool, peel carefully.

• Cook the chicken:

  In a small pot or skillet, heat 1/2 teaspoon sesame oil over medium heat. Add the sliced chicken breast, season lightly with salt and pepper, and sauté until golden and cooked through (about 5–6 minutes). Remove and set aside.

• Prepare the broth:

  In a saucepan, heat 1/2 teaspoon sesame oil. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add chicken broth, soy sauce, and a small pinch of pepper. Bring to a simmer.

• Cook the noodles:

  Add ramen noodles to the simmering broth and cook according to package instructions (usually 3–4 minutes).

• Add vegetables:

  Add the julienned carrots, corn, and spinach during the last minute of noodle cooking to retain their color and nutrients.

• Assemble the ramen:

  Transfer the noodles and broth to a bowl. Top with cooked chicken slices, halved soft-boiled egg, and garnish with green onions.

• Finish and serve:

  Drizzle lightly with sesame oil and serve hot.

Nutrition facts