Ingredients:

  • 6 cups low-sodium chicken broth
  • 4 tbsp miso paste
  • 1 tbsp toasted sesame oil
  • 15g fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp low-sodium soy sauce
  • 1 lb chicken breast, thinly sliced
  • 12 oz dry ramen noodles
  • 2 heads baby bok choy, quartered
  • 2 large soft-boiled eggs, halved
  • 3 stalks scallions, sliced
  • 1 sheet nori seaweed, cut into rectangles
  • 0.5 cup corn kernels

Instructions:

  1. Heat the 1 tbsp toasted sesame oil in a large pot over medium heat. Add the 15g grated ginger and 3 cloves minced garlic, stirring for 1 minute until the kitchen smells incredible and the garlic is translucent.
  2. Add the 1 lb thinly sliced chicken breast to the pot. Sauté for 3-4 minutes until the outside is opaque and slightly golden.
  3. Pour in the 6 cups low sodium chicken broth and 1 tbsp soy sauce. Bring the mixture to a gentle simmer over medium high heat.
  4. Remove 0.5 cup of the hot broth and whisk it with the 4 tbsp miso paste in a small bowl. Pour this slurry back into the pot.
  5. Add the 2 heads of quartered baby bok choy to the simmering broth. Cook for 2 minutes until the leaves are wilted but the stems still have a snap.
  6. In a separate pot, boil the 12 oz dry ramen noodles according to package directions (usually 3 minutes) until they are tender but still have a firm bite.
  7. While the noodles cook, halve your 2 soft boiled eggs and slice the 3 scallions.
  8. Divide the noodles into four deep bowls. Ladle the hot broth, chicken, and bok choy over the noodles.
  9. Top each bowl with half a soft boiled egg, a handful of 0.5 cup corn kernels, sliced scallions, and a rectangle of nori.
  10. Serve immediately while the nori is still crisp and the steam is rising from the bowl.