gluten-freedairy-freelow-carb
Kelp noodle chicken ramen
Japanese · meal · Serves 1 · 32m total · ↑ Protein & Fib
Inspired by @joexfitness · Watch on IG ↗
458 kcal55 g protein36 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
Wall clock: 32mActive: 29mPassive: 36mParallel tracks: 3
0m
5m
10m
15m
20m
25m
30m
32m
Prep noodles with baking soda
Boil egg water
Season chicken thigh
Mix broth
Boil soft-boiled egg
Rinse and drain noodles
Cook chicken thigh
Prep green onion and bok choy
Assemble ramen bowl
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
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 + 10m6 oz kelp noodles · 1.5 tbsp lemon juice · 0.67 tbsp baking soda
- 2. Boil egg water1m + 5m
- 3. Season chicken thigh2m5 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 choy3m1 whole green onion · 1 whole bok choy
- 5. Rinse and drain noodles2m + 15m
- 6. Boil soft-boiled egg2m + 6m1 whole egg
- 7. Cook chicken thigh12m0.33 second spray oil
- 8. Mix broth2m1 tsp chicken bouillon powder · 2 cup chicken bone broth · 3 tbsp soy sauce
- 9. Assemble ramen bowl3m1 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.