It is 6pm on a cold winter evening. You are tired. Dinner needs to happen fast. This High Protein Chicken Ramen is your new best friend.
It delivers the cozy warmth of your favorite shop. You can skip the heavy sodium and extra oil. This bowl is fresh, fast, and filling for the whole family.
Why This Recipe Is a Winner
This dish is perfect for a healthy reset after a long week. It uses chicken bone broth for a deep, savory flavor. The lean chicken breast keeps things light but satisfying.
You will love how it fits into your busy schedule. It is ready in 35 minutes from start to finish. It is a smart choice for your budget too.
Simple Method
Making ramen at home is surprisingly simple. You just need one large pot and a small one. Even beginners can master the perfect soft-boiled egg.
Searing the chicken first adds so much flavor. The broth simmers quickly while the noodles cook. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh ginger and garlic make a huge difference here.
- 8 oz boneless, skinless chicken breast, thinly sliced
- 2 large eggs
- 4 cups low-sodium chicken bone broth
- 4 oz high-protein ramen noodles (or whole wheat noodles)
- 2 cups fresh baby spinach
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 green onions, thinly sliced
- 1/2 teaspoon chili flakes (optional)
Step-by-Step
- Place eggs in a small pot of boiling water and cook for 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel when cooled, and set aside.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Add the thinly sliced chicken breast to the pot and sear until browned on both sides and cooked through (approximately 5-6 minutes).
- Pour in the chicken bone broth and soy sauce. Bring the liquid to a gentle simmer.
- Add the ramen noodles to the simmering broth. Cook according to package instructions, typically 3 to 4 minutes.
- Stir in the baby spinach during the final 60 seconds of noodle cooking until just wilted.
- Divide the noodles, chicken, and broth evenly into two large bowls.
- Slice the soft-boiled eggs in half and place them on top of each bowl.
- Garnish with sliced green onions and chili flakes before serving.
Best Ways to Enjoy It
Serve this steaming hot in your favorite large bowls. The creamy egg yolk creates a rich sauce for the noodles. It is truly soul-warming on a snowy day.
Pair this with a cup of green tea. Add a side of steamed edamame for more protein. Set the table and enjoy a quiet, healthy meal.
Storage & Reheating
Store the broth and noodles separately if possible. This prevents the noodles from getting mushy. It will stay fresh for up to three days in the fridge.
Reheat the broth on the stove until boiling. Drop the noodles in just to warm them through. Always add a fresh egg when you serve leftovers.
Tips for Best Results
- Don’t skip the ice bath for the eggs.
- Use a spoon to easily peel the shells.
- Grate your ginger fresh for the best aroma.
- Thinly slice the chicken for faster cooking.
- Double the batch for easy weekday lunches.
- Add a splash of lime for extra brightness.
Ways to Switch It Up
- Swap chicken for firm tofu for a vegetarian option.
- Use gluten-free rice noodles if you prefer.
- Add fresh summer corn for a seasonal twist.
- Increase the chili flakes for a spicy kick.
Common Questions
Can I make this ahead of time?
Yes, this is great for meal prep. Just keep the eggs and broth separate. Assemble everything right before you eat.
What noodles are best for protein?
Look for noodles made from chickpeas or edamame. Whole wheat ramen noodles are also a great choice. They keep you fuller for longer.
Will my kids like this?
Most kids love noodles and mild broth. You can leave out the chili flakes. Let them help peel the eggs for fun.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
High Protein Chicken Ramen
Ingredients
- 8 oz boneless , skinless chicken breast, thinly sliced
- 2 large egg s
- 4 cups low -sodium chicken bone broth
- 4 oz high -protein ramen noodles (or whole wheat noodles)
- 2 cups fresh baby spinach
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons reduced -sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 green onions , thinly sliced
- 1/2 teaspoon chili flakes (optional)
Instructions
- Place eggs in a small pot of boiling water and cook for 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel when cooled, and set aside.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Add the thinly sliced chicken breast to the pot and sear until browned on both sides and cooked through (approximately 5-6 minutes).
- Pour in the chicken bone broth and soy sauce. Bring the liquid to a gentle simmer.
- Add the ramen noodles to the simmering broth. Cook according to package instructions, typically 3 to 4 minutes.
- Stir in the baby spinach during the final 60 seconds of noodle cooking until just wilted.
- Divide the noodles, chicken, and broth evenly into two large bowls.
- Slice the soft-boiled eggs in half and place them on top of each bowl.
- Garnish with sliced green onions and chili flakes before serving.
