Crispy Chicken Ramen

Serves 4.

Note: For the best effect when soft-cooking eggs, get the water boiling before you add the eggs. Cook them for 5 minutes (for runny yolk) to 7 minutes (for slightly runny yolks) and immediately place in ice water to stop cooking. If you are concerned about food safety with the soft-cooked eggs, hard-cook them instead. If you prefer not to bread and fry chicken, this also works with thinly sliced ham, shredded rotisserie chicken or sliced leftover pork chops.From Meredith Deeds.

• 2 tsp. toasted sesame oil

• 2 tsp. fresh ginger, minced

• 2 tsp. fresh garlic, minced

• 6 c. low-sodium chicken broth

• 3 tbsp. low-sodium soy sauce

• 2 boneless, skinless chicken breasts

• 1/4 tsp. salt

• 1/3 c. flour

• 1 egg

• 2 tbsp. water

• 3/4 c. panko crumbs

• 3 tbsp. vegetable oil, divided

• 5 oz. fresh shiitake mushrooms, stems removed and caps cut into 1/2-in. slices

• 16 oz. fresh or 10 oz. dried ramen noodles

• 2 small heads baby bok choy, quartered lengthwise

• 4 soft-boiled eggs (see Note), peeled

• 1/3 c. green onions, sliced

• Sliced jalapeño, if desired


In a 4-quart saucepan, heat the sesame oil over medium heat. Add the ginger and garlic, and cook for 30 seconds, or until fragrant, being careful not to burn. Add the broth and soy sauce and bring to boil. Reduce heat to low and simmer for 15 minutes.

Meanwhile, using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of about 1/4-inch. Season the chicken with salt.

Place the flour in a shallow bowl. In another shallow bowl, whisk together the egg and 2 tablespoons water. Place the panko in a third shallow bowl. Dredge the chicken breasts in the flour. Then dip both sides in the egg mixture. Coat completely in panko crumbs.

In a 12-inch nonstick skillet, heat 2 tablespoons vegetable oil over medium heat. Add the chicken breasts and cook, turning once, for 5 to 7 minutes, or until the chicken is golden brown and cooked through. Transfer to a cutting board and cut into 1/2-inch slices. Keep warm.

Add the remaining 1 tablespoon oil to the same skillet and heat over medium-high heat. Add the mushrooms and cook, stirring occasionally, until mushrooms have browned, about 3 to 4 minutes. Transfer mushrooms to a plate and keep warm.

Cook the noodles according to package directions.

Bring the broth back to a boil and add the bok choy. Low to a simmer and cook for 3 to 4 minutes or until crispy/tender.

To assemble the ramen bowls: Divide the noodles among 4 large serving bowls. Place 2 pieces of the bok choy in each bowl. Ladle some of the hot broth over the noodles. Cut each soft-boiled egg in half and place 2 halves on top of the noodles. Add some of the chicken and mushrooms to each bowl. Garnish with green onions and jalapeño slices, if using. Serve immediately.

Nutrition information per serving:

Calories 710 Fat 25 g Sodium 900 mg

Carbohydrates 80 g Saturated fat 5 g Total sugars 4 g

Protein 42 g Cholesterol 270 mg Dietary fiber 5 g

Exchanges per serving: 1 vegetable, 4 starch, 1 carb, 4 medium-fat protein, 1 fat.