When the winter chill sets in, nothing beats a steaming bowl of soup. You want something warm and soul-warming after a long day. This high protein ramen is the perfect way to refuel your body.
It feels like a big hug in a bowl. This recipe delivers a massive 60g of protein to keep you full. You can enjoy a restaurant-quality meal right in your own kitchen. It is the ultimate healthy reset for your busy week.
Why This Recipe Is a Winner
This dish is a total game-changer for your meal prep routine. It is much healthier than those salty instant noodle packets. You get fresh vegetables and lean protein in every single bite. The bone broth adds a rich and creamy depth of flavor.
Your family will love the tender chicken and the perfect soft-boiled egg. It is budget-friendly because it uses simple pantry staples. You can have this nutritious dinner ready in just 35 minutes. It is truly a win-win for busy parents and beginner cooks.
Simple Method
Making your own ramen might seem scary, but it is actually very easy. You will start by searing the chicken until it is golden and juicy. Then, you will create a fragrant broth base with ginger and garlic. The noodles cook right in the pot to save time.
Even if you are new to cooking, you can master this simple method. There is no need for fancy equipment or hours of simmering. You just need one pot and a few fresh ingredients. Your kitchen will smell absolutely fresh and inviting.
Ingredients You’ll Need
This recipe uses mostly pantry staples combined with fresh, seasonal produce.
- 8 oz boneless skinless chicken breast
- 1 unit (85g) high-protein or soy-based ramen noodles
- 2 cups chicken bone broth
- 1 large egg
- 1/2 cup shelled edamame
- 1 cup baby bok choy, sliced
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tbsp green onions, sliced
Step-by-Step
- Season the chicken breast with salt and pepper. Sear in a pan over medium-high heat until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into thin strips.
- Bring a small saucepan of water to a boil. Lower the egg into the water and simmer for 6 minutes and 30 seconds. Immediately transfer to an ice bath for 3 minutes, then peel and halve.
- In a medium pot, heat sesame oil over medium heat. Sauté the garlic and ginger for 60 seconds until fragrant.
- Pour in the chicken bone broth and soy sauce. Bring the liquid to a gentle simmer.
- In a small ramekin, whisk the miso paste with 2 tablespoons of the warm broth until fully emulsified, then stir the mixture back into the main pot.
- Add the baby bok choy and shelled edamame to the broth. Simmer for 3 minutes until the vegetables are tender-crisp.
- Submerge the high-protein ramen noodles into the broth and cook for the duration specified on the package (typically 2-4 minutes) until al dente.
- Transfer the noodles and broth to a large bowl. Arrange the sliced chicken, soft-boiled egg, and green onions on top before serving.
Best Ways to Enjoy It
Serve this dish in your favorite large ceramic bowl. The vibrant colors of the greens and egg look beautiful together. You can add a drizzle of sriracha if you like a little heat. Pair it with a side of steamed dumplings for a special treat.
For a cozy winter night, light a candle and enjoy it warm. This meal is also great for weekday lunches at your desk. It feels much more fancy than a standard sandwich. Your coworkers will definitely ask for the recipe!
Storage & Reheating
You can store leftovers in the fridge for up to three days. Keep the broth and noodles in separate containers if possible. This prevents the noodles from getting too soft. Reheat the broth on the stove until it is steaming hot.
Add the noodles and chicken at the very end to warm through. The egg is best enjoyed fresh or cold. This is a fantastic make-ahead option for a busy week. You will love having a healthy meal ready to go.
Recipe Tips
- Don’t skip the ice bath for the egg to get that perfect jammy yolk.
- Avoid boiling the broth once you add the miso paste.
- Use a meat thermometer to ensure your chicken stays tender and juicy.
- Swap the chicken for shrimp if you want a quicker protein option.
- For a winter boost, add extra grated ginger to the broth.
- Always slice your green onions on a diagonal for a pretty presentation.
- Double the batch of chicken to use for salads later in the week.
Ways to Switch It Up
- Swap the bok choy for fresh spinach or kale for extra greens.
- Use gluten-free rice noodles if you have a dietary restriction.
- Add a spoonful of chili oil for a spicy winter kick.
- In summer, swap the bok choy for thinly sliced zucchini ribbons.
- Use maple syrup instead of miso for a slightly sweeter broth profile.
Common Questions
Can I make this ahead of time?
Yes, you can prep the chicken and egg in advance. Store the broth separately to keep the noodles fresh. This makes it perfect for meal prep during the week.
What are high protein noodles?
These are usually made from soy, lentils, or chickpeas. They taste very similar to traditional ramen but have more fiber and protein. You can find them in the health food aisle.
Is this recipe kid-approved?
Most kids love noodles and the mild, savory broth. You can leave out the ginger if they prefer a simpler flavor. Let them help arrange the toppings for a fun meal.
I hope this cozy high protein ramen brings some warmth to your winter nights. It is such a simple way to eat well without much effort. Give it a try and enjoy every flavorful sip!
— Lidia
High Protein Ramen Noodle Bowl
Ingredients
- 8 oz boneless skinless chicken breast
- 1 unit (85g) high-protein or soy-based ramen noodles
- 2 cups chicken bone broth
- 1 large eg g
- 1/2 cup shelled edamame
- 1 cup baby bok choy, sliced
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 1 clove garlic , minced
- 1 tbsp green onions, sliced
Instructions
- Season the chicken breast with salt and pepper. Sear in a pan over medium-high heat until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into thin strips.
- Bring a small saucepan of water to a boil. Lower the egg into the water and simmer for 6 minutes and 30 seconds. Immediately transfer to an ice bath for 3 minutes, then peel and halve.
- In a medium pot, heat sesame oil over medium heat. Sauté the garlic and ginger for 60 seconds until fragrant.
- Pour in the chicken bone broth and soy sauce. Bring the liquid to a gentle simmer.
- In a small ramekin, whisk the miso paste with 2 tablespoons of the warm broth until fully emulsified, then stir the mixture back into the main pot.
- Add the baby bok choy and shelled edamame to the broth. Simmer for 3 minutes until the vegetables are tender-crisp.
- Submerge the high-protein ramen noodles into the broth and cook for the duration specified on the package (typically 2-4 minutes) until al dente.
- Transfer the noodles and broth to a large bowl. Arrange the sliced chicken, soft-boiled egg, and green onions on top before serving.
