There is nothing like a steaming bowl of noodles on a chilly winter evening. You want something that feels special but fits your health goals. This high protein ramen is exactly what your family needs right now. It delivers restaurant-quality flavor with a big boost of nutrition. You will love how simple it is to make at home.
Why This High Protein Ramen Is a Winner
This recipe is a total winner for your healthy reset goals. It packs over 40 grams of protein into every single bowl. Using chicken bone broth makes the base feel rich and savory. It is the ultimate comfort food that actually fuels your body. Even picky eaters will love the golden chicken and soft eggs.
Simple Method
Making this ramen is much easier than it looks. You will sear the chicken until it is perfectly golden and juicy. The broth comes together in just one pot with simple aromatics. You do not need to be a professional chef to master this. Even beginners can achieve that Gordon Ramsay style finish easily.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at any grocery store.
- 2 boneless, skinless chicken breasts (approx. 250g each)
- 4 large eggs
- 200g high-protein or whole wheat ramen noodles
- 1 liter high-quality chicken bone broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 2 inches fresh ginger, minced
- 4 cloves garlic, minced
- 2 heads baby bok choy, halved
- 2 scallions, thinly sliced
- 1 sheet nori, cut into strips
- 1 tablespoon chili oil
Step-by-Step
- Bring a pot of water to a boil. Carefully lower 4 eggs into the water and boil for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel, and set aside.
- Season chicken breasts with salt and pepper. In a hot pan with a splash of oil, sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- In a large pot, heat sesame oil over medium heat. Sauté minced ginger and garlic for 1-2 minutes until fragrant.
- Whisk in the miso paste, soy sauce, and mirin. Gradually pour in the chicken bone broth and bring to a gentle simmer.
- Add the halved bok choy to the simmering broth for 3 minutes until tender-crisp, then remove and set aside.
- Cook the ramen noodles in a separate pot of boiling water according to package instructions. Drain thoroughly.
- Divide the cooked noodles between two large bowls. Pour the hot miso broth over the noodles.
- Top each bowl with one sliced chicken breast, two halved soft-boiled eggs, the blanched bok choy, scallions, nori strips, and a drizzle of chili oil.
Best Ways to Enjoy It
Divide the noodles and pour that creamy miso broth over the top. Arrange the sliced chicken and those beautiful jammy eggs with care. Add the bright green bok choy for a fresh crunch. Serve this for a cozy date night or a post-workout meal. It looks beautiful on the table and tastes even better.
Storage & Reheating
Keep your leftover broth and noodles in separate containers. This prevents the noodles from getting too soft. The broth stays fresh in the fridge for three days. Reheat it on the stove until it is piping hot and steaming. Then just add your fresh toppings and enjoy a quick lunch.
Recipe Tips
- Do not skip the ice bath for the eggs to ensure jammy yolks.
- Use a meat thermometer to keep your chicken breast juicy and tender.
- Whisk the miso paste with a little broth before adding to the pot.
- Swap the chicken for tofu for a vegetarian high protein ramen option.
- For a winter boost, add extra fresh ginger to the broth.
- Garnish with extra sesame seeds for a nice crunch and toasted flavor.
- Prep the eggs a day early to save time on busy weeknights.
Variations & Swaps
- Use gluten-free brown rice noodles to make this dish gluten-free.
- Swap the bok choy for fresh summer spinach or kale.
- Use maple syrup instead of mirin for a milder sweetness.
- Add sliced mushrooms to the broth for an extra earthy flavor.
Common Questions
Can I make this ahead of time?
Yes, you can prep the broth and eggs in advance. Just store them separately and combine them when you are ready to eat. This makes it a great choice for meal prep lunches.
What if I cannot find high protein noodles?
Whole wheat noodles or even zoodles work perfectly as a healthy alternative. The chicken and eggs provide plenty of protein on their own. You will still have a balanced meal that feels satisfying.
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 Gordon Ramsay Style Ramen
Ingredients
- 2 boneless , skinless chicken breasts (approx. 250g each)
- 4 large egg s
- 200 g high -protein or whole wheat ramen noodles
- 1 liter high -quality chicken bone broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon miri n
- 1 tablespoon toasted sesame oil
- 2 inches fresh ginger, minced
- 4 cloves garlic , minced
- 2 heads baby bok choy, halved
- 2 scallions , thinly sliced
- 1 sheet nori , cut into strips
- 1 tablespoon chili oil
Instructions
- Bring a pot of water to a boil. Carefully lower 4 eggs into the water and boil for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel, and set aside.
- Season chicken breasts with salt and pepper. In a hot pan with a splash of oil, sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- In a large pot, heat sesame oil over medium heat. Sauté minced ginger and garlic for 1-2 minutes until fragrant.
- Whisk in the miso paste, soy sauce, and mirin. Gradually pour in the chicken bone broth and bring to a gentle simmer.
- Add the halved bok choy to the simmering broth for 3 minutes until tender-crisp, then remove and set aside.
- Cook the ramen noodles in a separate pot of boiling water according to package instructions. Drain thoroughly.
- Divide the cooked noodles between two large bowls. Pour the hot miso broth over the noodles.
- Top each bowl with one sliced chicken breast, two halved soft-boiled eggs, the blanched bok choy, scallions, nori strips, and a drizzle of chili oil.
