I’ve had this a draft of this recipe written since September – but for various reasons I haven’t posted it yet. The only pictures I had were in a purple bowl and I’ve decided purple is an unappetizing color. I thought people would find the egg + soup combination strange. Using the college, orange-wrapped noodles seemed like cheating. But, *ALAS*! I have found just the tweak this recipe needed!
I finally bought a spiralizer and have completely fell in love. I started with the classic spiralized veggie – ZUCCHINI! The “zoodles” ended up great – they didn’t get mushy in the soup and added a *crunch* component to the soothing broth that turned out really well. I couldn’t be happier! And now I can’t stop spiralizing. I couldn’t fall asleep last night because I was trying to come up with something to spiralize for breakfast — Update: I still haven’t thought of anything.
AnyHOO – this ramen. Ramen is so *hot* right now. Ramen joints are popping up all over the country – and if you ever get the chance to eat authentic ramen you absolutely should. How many times can I say “ramen” in this paragraph? For this simplified version, the best part is I almost always have the ingredients on hand. I can either use shredded chicken from meal prep earlier in the week or stop by the grocery store and pick up a rotisserie chicken (easy cheat!).
With the cold front that has come through Toledo, this meal hits the spot. I’ve gone back to all of the most comfortable things in life – re-watching all the Harry Potter movies. Re-reading all the Harry Potter books. I recently joined Kindle Unlimited and have so many books at my fingertips! If you have any recommendations of good books you’ve read recently – let me know!
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- 4 eggs
- 1 tbsp vinegar
- 4 cloves garlic, minced
- 2 serrano peppers, deseeded and minced
- 2 tsp. ginger, minced
- 2 tsp. sesame oil
- 2 tbsp. low sodium soy sauce
- 1 tbsp. mirin
- 8 cups low sodium chicken broth
- 2-3 zucchini, spiralized
- 2 heads baby bok choy, roughly chopped
- 1 whole cooked rotisserie chicken, skin removed, meat shredded
- Chopped scallions
- Place eggs in saucepan and completely cover with cold water. Add vinegar.
- Prepare an ice bath - bowl with cold water and ice - for when the eggs are finished.
- Turn stove on high. When water begins to boil, cover the saucepan and remove from heat.
- Let eggs sit in saucepan with hot water, covered, for 6 minutes.
- Immediately place eggs in ice bath to cool down quickly. Let sit until ramen is finished.
- Heat large soup pot over medium high heat. Add sesame oil.
- Add garlic, ginger, and serrano peppers. Sauté for 2 minutes, until fragrant.
- Add soy sauce and mirin. Let simmer for 2 more minutes.
- Add the chicken broth and bok choy. Bring to a rolling boil, then cover and reduce the heat. Let simmer for 10 minutes.
- Add spiralized zucchini noodles. Let cook until al dente - it should only take around 4 minutes.
- To prepare the dish, add zucchini noodles, bok choy, and broth to a bowl. Top with shredded rotisserie chicken pieces. Carefully peel your soft boiled eggs. Using a sharp knife, cut into them, and place on top of the soup. Sprinkle with chopped scallions.
Large handfuls of spinach can replace the baby bok choy.