QUICK TIP
Use tofu instead of chicken and vegetable stock instead of chicken stock to make this dish vegetarian.Equipment Needed
Measuring cups and spoons, pot, sauté pan, knife and a cutting board
Instructions
Boil the ramen noodles as per package instructions and set aside. Soft boil your eggs (approximately 3 minutes) and set aside as well.
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Dice the chicken breast and place it in a bowl with one tablespoon of soy sauce and one green onion sliced. Sauté the chicken until cooked.
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Add the stock to a pot and add the onions, garlic, ginger and chili flakes. Boil for 10 minutes and remove the onions, garlic and ginger from the pot.
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To put the ramen together do the following: in an empty bowl place 4-5 baby bok choy leaves and cover with broth. Add noodles, chicken, chopped green onions and finely sliced nori. Lastly, peel and halve the hard-boiled eggs, add them on top and sprinkle the dish with toasted sesame seeds. Serve and enjoy!
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