Ingredients
For broth (quick-simmer version):
• 6 cups low-sodium chicken broth
• 1-inch knob ginger, sliced
• 3 cloves garlic, smashed
• 2 green onions, white parts only
• 1 tbsp soy sauce (or tamari for GF)
• 1 tsp mirin or rice vinegar
• 1 tsp sesame oil
• Salt to taste
Toppings per bowl (×4):
• 1 portion (≈100g) fresh hand-pulled or store-bought ramen noodles (see note)
• ½ cup cooked shredded chicken
• 2 baby bok choy halves, blanched
• 1 soft-boiled egg, halved
• 1 sheet nori, torn
• Thinly sliced green onion (green parts)
• Toasted sesame seeds
• Chili crisp or sriracha (optional)
Quick “hand-pulled” noodle shortcut (no kneading machine!):
• 2 cups all-purpose or bread flour
• ¾ cup warm water
• ½ tsp baking soda (alkaline = ramen chew!)
• ¼ tsp salt
Instructions
- Make broth: In a pot, combine broth, ginger, garlic, and green onion whites. Simmer 15 mins. Strain. Stir in soy sauce, mirin, and sesame oil. Keep warm.
- Make noodles (15 mins active, 30 mins rest):
→ Mix flour, baking soda, and salt. Gradually add water; stir into shaggy dough.
→ Knead 8–10 mins until smooth. Rest, covered, 30 mins.
→ Roll into a rectangle; cut into ½”-wide strips. Stretch & slap gently on counter to lengthen (no need for pro technique—rustic is fine!). - Cook noodles in boiling water 2–3 mins until al dente. Drain.
- Soft-boil eggs: Simmer 6½ mins; chill in ice water, peel, halve.
- Assemble bowls: Divide noodles among 4 bowls. Ladle hot broth over top. Arrange chicken, bok choy, egg halves, nori, and green onions. Sprinkle with sesame seeds. Drizzle with chili crisp if desired.
PREP TIME & NUTRITION :
Prep Time: 20 mins (+30 mins dough rest), Cook Time: 25 mins, Total Time: 1 hr 15 mins, Servings: 4
Calories: 320, Net Carbs: 38g, Fats: 8g, Protein: 24g
✅ Lower-carb option: Swap noodles for shirataki or zucchini ribbons — net carbs drop to ~10g/serving.
✅ For authentic chew, use lye water (kansui) instead of baking soda—but baking soda works beautifully for home cooks.