| 13 | 60 | 604 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 2 |
| 350 gm | Chicken breast, boneless, skinless |
| 2 tsp | Extra virgin olive oil, garlic-infused |
| 2 tsp | Sesame oil |
| 2 tsp | Ginger (fresh; minced) |
| 1 tbsp | Soy sauce, tamari |
| 1 1/2 tbsp | Rice wine vinegar |
| 2 tsp | Granulated sugar |
| 4 cup | Chicken broth (stock), low sodium (FODY or other low FODMAP option) |
| 2 head | Baby bok choy (separated into pieces) |
| 2 large | Egg |
| 1/2 cup | Green onion (tops only, finely chopped) |
| 100 gm | Rice noodles, dry (or soba) |
| 1 pinch | Salt and pepper (to taste) |
Pour in the stock, cover, and bring to a boil. Remove the lid and let simmer uncovered for 5 minutes. Add the bok choy and simmer for a few more minutes until wilted. Season with salt to taste.
Make the Soft-Boiled Eggs. Fill a pot with enough water to cover the eggs and bring to a boil. Gently lower the eggs into the water and simmer for about 8 minutes.
Once cooked, use a slotted spoon to transfer the eggs into a bowl of cold water to stop the cooking process. When cool enough to handle, carefully peel the shells and slice the eggs in half lengthwise. Set aside.
Slice the cooked chicken into thin pieces and set aside.
Bring the same pot of boiling water (used for the eggs) back to a boil and cook the noodles for 2–3 minutes, until tender.
Divide the noodles into two large bowls. Pour over the ramen broth and top with the sliced chicken, soft-boiled egg, and spring onion tops. Serve immediately.
| Grain | 2.5 |
| Meat | 1.9 |
| Meat Alternative | 0.6 |
| Vegetables | 3.5 |
