Chicken Ramen Noodle Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  350g

• Olive oil

  Salad or cooking

  10g

• Sesame oil

  Salad or cooking

  10g

• Ginger

  Spices, ground

  10g

• Soy sauce

  Regular sodium, Shoyu

  40g

• Rice wine vinegar

  30g

• Sugar

  White, granulated sugar

  10g

• Chicken stock

  Soup, home-prepared

  1kg

• Bok Choy

  1/2 head raw - Whole Foods Market

  80g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Rice noodles

  Dry

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 180C (375F). Season the chicken generously with salt and pepper. Add garlic infused olive oil to a large, oven-safe pan over medium heat. Add the chicken and cook ~5 mins on each side until golden brown. Transfer the pan to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
2. Meanwhile, heat the sesame oil in a large pot over medium heat, until shimmering. Add the ginger, and cook for a few minutes until softened. Add the soy sauce, rice wine vinegar and sugar and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the bok choy. Simmer gently for another few minutes (until bok choy is wilted), and season with salt, to taste.
3. To make the soft-boiled eggs, fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for ~ 8 mins.
4. When cooked, use a slotted spoon to remove eggs from pot (keep water to cook noodles) into a bowl of cold water to stop the cooking process. When eggs are cool enough to handle, carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
5. Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the sliced spring onion tops and soft boiled egg. Serve immediately.
6. Recipe by: Monash Fodmap (source: https://www.monashfodmap.com/recipe/chicken-ramen-noodle-soup/)

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