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Spicy Chicken Ramen with Bok Choy and Soft-Boiled Eggs Recipe

Spicy Chicken Ramen with Bok Choy and Soft-Boiled Eggs recipe


This is a warm bowl of ramen with spicy chicken, soft-boiled eggs, and bok choy. The soup is flavored with garlic, ginger, and miso. It's a yummy meal that fills you up and makes you feel cozy.


4 boneless chicken thighs
4 cloves garlic, minced
2 inches fresh ginger, grated
2 tbsp miso paste
3 tbsp soy sauce
1.5 liters chicken stock
1 tbsp sesame oil
2 tbsp hot sauce
4 eggs
2 bok choy, halved
400 g ramen noodles
2 spring onions, sliced
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp vegetable oil


Start by marinating the chicken thighs. In a bowl, combine 1 tbsp miso paste, 2 tbsp soy sauce, half of the minced garlic, and half of the grated ginger. Coat the chicken thighs in the marinade and let them sit in the fridge for at least 15 minutes.
In a large pot, bring water to a boil and cook the ramen noodles according to the package instructions, then drain and set aside.
In the same pot, add the chicken stock, remaining 1 tbsp miso paste, 1 tbsp soy sauce, remaining garlic, remaining ginger, sesame oil, and hot sauce. Bring to a simmer and let it cook for 20 minutes.
While the broth simmers, heat vegetable oil in a pan over medium heat. Add the marinated chicken thighs and cook for about 5 minutes on each side, or until fully cooked. Remove from the pan, let them rest for a few minutes, then slice into strips.
Bring a small pot of water to a boil and carefully add the eggs. Cook for 7 minutes for a soft-boiled consistency. Remove eggs from the pot, place them in cold water to stop the cooking process, peel, and halve them.
Blanch the bok choy in boiling water for 2 minutes, then remove and set aside.
To assemble the ramen bowls, divide the cooked noodles among four bowls. Pour the hot broth over the noodles. Top each bowl with sliced chicken, bok choy, soft-boiled eggs, spring onions, and a sprinkle of black and white sesame seeds.

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