Lunch · 30 min · japanese

Shoyu Ramen with Soft Egg

This is the kind of Japanese lunch you’ll make on repeat — ramen noodles and chicken broth, 30 minutes, big payoff. The macros do the talking: 22g protein, 53g carbs, and 8g fat in every 370-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 oz dry Ramen noodles
• 2 cups Chicken broth
• 1 tbsp Soy sauce
• 1 Soft egg
• 1 cup Bok choy
• 2 Scallions

Steps

1. Fill a small saucepan with water and bring it to a rolling boil over high heat. Gently lower in the egg and boil for exactly 6 1/2 minutes for a jammy yolk, then transfer it straight into a bowl of ice water; peel once cool.
2. Meanwhile, pour the chicken broth into a medium saucepan and stir in the soy sauce. Bring to a bare simmer over medium heat and cook 10 minutes so the flavors meld — never let it boil hard, or the broth turns cloudy.
3. In a separate pot, cook the ramen noodles in boiling water according to the package, usually 3-4 minutes, until just tender with a slight chew. Drop the bok choy in for the final 30 seconds so it wilts but stays bright green, then drain both together.
4. Thinly slice the scallions.
5. Divide the noodles and bok choy between deep bowls and ladle the hot broth over the top.
6. Cut the soft egg in half with a sharp knife, wiping the blade between halves for a clean cut, and place the halves cut-side up in the broth. Shower with scallions and serve steaming.

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