Ingredients
- 2 skinless chicken breasts
- 1/3 cup soy sauce (for the marinade)
- 1/4 cup mirin (for the marinade)
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 6 cups chicken broth
- 1/4 cup soy sauce (for the broth)
- 2 tablespoons mirin (for the broth)
- 2 packs ramen noodles
- 2 egg yolks
- 2 tablespoons mayonnaise (1 Tbsp per bowl)
- 2 teaspoons minced garlic (1 tsp per bowl)
- 2 boiled eggs
- Scallions, sliced
- Bok choy, lightly boiled
Instructions
- In a bowl, mix the chicken breasts with 1/3 cup soy sauce, 1/4 cup mirin, brown sugar, 1 Tbsp minced garlic and ground ginger. Coat the chicken well.
- Heat a skillet over medium heat and spray lightly with non‑stick spray. Add the chicken along with the marinade. Cook for about 10 minutes, turning until browned and cooked through.
- While the chicken cooks, boil the eggs to your preferred doneness and blanch the bok choy for 5–6 minutes until just tender.
- Once the chicken is done, remove from heat and slice thinly.
- In a pot, combine the chicken broth with 1/4 cup soy sauce and 2 Tbsp mirin. Bring to a simmer.
- Add the ramen noodles and cook until tender.
- Prepare two bowls. In each bowl place 1 egg yolk, 1 Tbsp mayonnaise and 1 tsp minced garlic. Stir to form a creamy base.
- Ladle some hot broth into each bowl and mix with the base. Add the cooked noodles, more broth and then top with sliced chicken, bok choy, scallions and the boiled egg halves.
Notes
- If you don’t have hot honey or prefer a simpler marinade, you can substitute regular honey + chili flakes to mimic the sweet‑heat balance.
- You can use frozen salmon fillet (thawed) or chicken‑free alternative (like tofu) if preferred—just ensure it’s pat dry so it roasts nicely.
- This bowl is naturally gluten‑free and dairy‑free if you confirm that your ramen noodles, soy sauce and other condiments are gluten‑free.
- For a lower‑carb base, use quinoa or cauliflower rice instead of regular rice.
- Extra toppings like shredded carrots, radishes, or edamame add texture and color.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop & Assembly
- Cuisine: Fusion / Bowl‑Style
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
