During the holidays it’s sometimes hard to eat healthy. Everywhere you look there seems to be baked goods or comfort foods wanting to warm your tummy. This dish will satisfy all those needs and make you still feel good about yourself. Brimming with flavour, with easy on-hand ingredients, this bowl won't disappoint. Substitute ingredients to suit your tastes. Don't like mushrooms? Substitute with peppers!
Here are some time savers if you don’t want to do all the steps below. -Store bought chicken instead of poaching your own -Fry an egg instead of soft boiling -Chicken stock that is already flavoured (Thai versions, etc but these tend to have high sodium and sugar)
This is our go-to version which takes about 30-40 mins. Serves 4-6
2 boneless chicken breasts
Assorted herbs 1 small onion, chopped Salt and pepper to taste
Broth: 2 tbsp olive oil
1 small onion, sliced 4 oz sliced mushrooms
1 garlic clove, minced 2 tsp ginger, grated
8 cups chicken stock 3 eggs, boiled for 7 mins 4 oz ramen noodles 2 tbsp soy sauce
1 tbsp rice vinegar 1 large carrot, julienned 4 baby bok choy, sliced lengthwise Snow peas, handful, halved Green onion, green part sliced Cilantro, chopped Sriracha
Place chicken in shallow pan. Add herbs, onion, s&p and water to cover. Bring to a boil and then simmer for 10 mins. Turn heat off and leave covered for 15 mins. Drain and then shred with 2 forks. (Or if you don’t have time for this, buy a roasted chicken and shred the meat).
Meanwhile, in a large dutch oven or heavy bottomed pot, heat olive oil over med-high heat. Add sliced onion and mushrooms. Sauté for about 6 mins until cooked through. Add ginger and garlic and stir until fragrant.
Add chicken stock, soy sauce and rice vinegar. Bring to a boil and then turn heat to simmer. Add carrots, bok choy, snow peas and chicken. Simmer about 15 mins.
Turn up heat and add the ramen noodles. Cook for about 3 mins until soft. Meanwhile, bring a small pot of water to boil and add eggs. Gently boil for 7 mins and then place in an ice bath.
Peel eggs and slice in half being careful not disturb egg yolk.
Serve in soup bowls topped with egg, green onion, cilantro and sriracha.