gluten-freedairy-freelow-carb

Kelp noodle chicken ramen

Name: Kelp noodle chicken ramen
Total time: 32 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 6 oz kelp noodles; 1.5 tbsp lemon juice; 0.667 tbsp baking soda; 1 tsp chicken bouillon powder; 2 cup chicken bone broth; 3 tbsp soy sauce; 5 oz boneless skinless chicken thigh; 1 tsp salt; 1 tsp paprika; 2 tsp minced garlic; 1 tsp black pepper; 1 whole egg; 1 whole green onion; 1 whole bok choy; 1 tsp chili oil; 0.333 second spray oil

Japanese · meal · Serves 1 · 32m total · ↑ Protein & Fib

Inspired by @joexfitness · Watch on IG ↗

461 kcal55 g protein37 g carbs14 g fat

A high-protein, low-carb ramen-style bowl with tender chicken thighs, soft-boiled egg, and a savory chicken broth over softened kelp noodles.

Cook timeline

Total time: 32mHands-on: 29mWaiting: 3m

Start cooking

Equipment

Chef's Knife
Colander
Cutting Board
Measuring Cups
Mixing Bowl
Nonstick Skillet
Small Pot
Stovetop Burner

Steps

32m

1. Prep noodles with baking soda2m + 10m
6 oz kelp noodles · 1.5 tbsp lemon juice · 0.67 tbsp baking soda
2. Boil egg water1m + 5m
3. Season chicken thigh2m
5 oz boneless skinless chicken thigh · 1 tsp salt · 1 tsp paprika · 2 tsp minced garlic · 1 tsp black pepper
4. Prep green onion and bok choy3m
1 whole green onion · 1 whole bok choy
5. Rinse and drain noodles2m + 15m
6. Boil soft-boiled egg2m + 6m
1 whole egg
7. Cook chicken thigh12m
0.33 second spray oil
8. Mix broth2m
1 tsp chicken bouillon powder · 2 cup chicken bone broth · 3 tbsp soy sauce
9. Assemble ramen bowl3m
1 tsp chili oil

When ready to eat

Top the bowl with sliced chicken, halved soft-boiled egg, bok choy leaves, sliced green onion, and a drizzle of chili oil. Enjoy immediately.