Pescatarian Chicken Ramen Noodle Soup

Total time55 min

Prep time20 min

Cook time35 min

4.8

(29)

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Ingredients

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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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