Hazelnut Free Chicken Ramen Noodle Soup
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4 servings
For the broth
- 1 tbsp garlic-infused oil
- 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
- Ā½ tsp white pepper
For the chicken
- 1 lb boneless, skinless chicken breasts
- Ā½ 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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