Chicken Ramen Bowl


So, let’s be honest, everyone has tried ramen at some point in time and although satisfying as a quick lunch, traditional ramen soups are packed with unhealthy ingredients¬†and chemicals. We’ve come up with a revamped recipe of the traditional ramen soup and we think you should give it a try!

Don’t lose the waistline just because it’s winter, rather find ways to re-do comforting foods in a healthy way with our products.

Here’s what you’ll need:



-4 c. organic chicken broth (low sodium or regular: be aware you might need to spruce up the soup with herbs/etc. if you use low sodium)

– 2 boneless chicken breasts (around 4-5 ounces a piece)

– 2 eggs

– 2 green onions or shallots, chopped

-1 c. shredded carrots

-6-8 oz. of ramen noodles, thin spaghetti, rice noodles or any noodles of your choice

-1 c. sliced cabbage

-Pinch of roasted sesame seeds

– 1 sliced bell pepper, preferably red, yellow or orange

– A handful of edamame

– 2 tsp. of soy sauce

-3 Tbs. Honey Ginger White Balsamic Vinegar

-1/2 tsp. fresh ginger

-Sriracha sauce, to taste

-1 tsp. Roasted Sesame Oil

-1 Tbs. of Persian Lime Extra Virgin Olive Oil

-salt and pepper to taste


1. In a small pot, place eggs and bring to a boil. Once you reach a point when the water is boiling, let eggs cook for another 2 minutes and turn off heat. Let stand for 8 minutes and then place in a bowl of ice water. This will result in soft set eggs used in Asian cuisine.
2. In a separate pot, add chicken broth, soy sauce, vinegar, olive oil, spices and bring to a boil. Add chicken breasts to mixture and continue to cook for 9-12 minutes. Remove chicken from broth and let cool to begin shredding process. Shred with forks or fork and knife and once complete, return to sauce in pot.
3. Add ramen noodles to pot with chicken and cook the noodles according to package instructions. You may need to add more water or chicken broth depending on evaporation rates. You may also add vegetables into pot to soften or wait until the end and eat them fresh to your liking.
4. Peel and half eggs, set aside.
5. Remove soup from heat and serve immediately with one half egg, green onions and drizzle with sesame oil, Sriracha or any garnishes of your choosing.
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