Gut Friendly Chicken Ramen Noodle Soup

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the broth

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 tbsp sesame oil
6 scallions, green tops only, thinly sliced (white parts discarded)
1 tbsp fresh ginger, peeled and finely grated
6 cups chicken broth
2 tbsp tamari
1 tbsp rice vinegar
1 tsp maple syrup
½ tsp white pepper

For the chicken

1 lb boneless, skinless chicken breasts
½ tsp salt

For the noodles

8 oz dried rice noodles (medium width)

For the vegetables

4 heads baby bok choy, halved lengthwise
1 cup oyster mushrooms, torn into pieces

For the soft-boiled eggs

4 large eggs
1 tbsp tamari
1 tbsp rice vinegar

For serving

2 tsp sesame seeds, toasted (optional)
1 tsp chili oil (optional)

Instructions

1
Bring a medium saucepan of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let cool for 5 minutes. Peel the eggs, place them in a small bowl, and pour over 1 tbsp tamari and 1 tbsp rice vinegar. Set aside while you build the broth.
2
Heat the garlic-infused oil and sesame oil in a large pot over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until fragrant and slightly softened, about 2 minutes.

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