By Baba Roga
Start by preparing the broth. Slice the ginger and crush the garlic cloves.
Heat sesame oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant.
Pour in the chicken broth and soy sauce. Bring it to a simmer, allowing the flavors to meld for about 15 minutes.
While the broth simmers, boil the eggs. Place them in boiling water for 7 minutes for a soft boil, then transfer to ice water to cool.
In another pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, then drain and set aside.
Slice the chicken breast into thin strips. Season with salt and black pepper.
Add the chicken strips to the simmering broth and cook until they are no longer pink, about 8-10 minutes.
Julienne the bell pepper and slice the green onions.
Peel the cooled eggs and slice them in half.
Assemble the ramen: distribute the noodles into serving bowls, pour the hot broth and chicken over them.
Garnish with sliced eggs, bell pepper, green onions, and a sprinkle of sesame seeds. Adjust seasoning with more soy sauce, if desired.
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This Ramen Main Course Asian Comfort Food recipe is ready in 45 minutes and features chicken breast, egg, bell pepper and other delicious ingredients. Contains 480 calories total.
Start by preparing the broth. Slice the ginger and crush the garlic cloves.
Heat sesame oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant.
Pour in the chicken broth and soy sauce. Bring it to a simmer, allowing the flavors to meld for about 15 minutes.
While the broth simmers, boil the eggs. Place them in boiling water for 7 minutes for a soft boil, then transfer to ice water to cool.
In another pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, then drain and set aside.
Slice the chicken breast into thin strips. Season with salt and black pepper.
Add the chicken strips to the simmering broth and cook until they are no longer pink, about 8-10 minutes.
Julienne the bell pepper and slice the green onions.
Peel the cooled eggs and slice them in half.
Assemble the ramen: distribute the noodles into serving bowls, pour the hot broth and chicken over them.
Garnish with sliced eggs, bell pepper, green onions, and a sprinkle of sesame seeds. Adjust seasoning with more soy sauce, if desired.
Calories per Serving: 480
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