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(Photo: Roberto Caruso)
This gingery ramen bowl gets a colourful hit of protein from a soft-boiled egg on top. (We also like it with a drizzle of sriracha.)
900 mL low-sodium chicken broth
2 garlic cloves, crushed
1 tbsp soy sauce
1 tbsp grated ginger
4 eggs
4 baby bok choy, cut in half lengthwise
3 85-g pkgs ramen noodles
1 green onion, thinly sliced
1 black sesame seeds
sriracha, optional
COMBINE broth with garlic, soy and ginger in a large saucepan. Boil, then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.
COVER eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water. Add bok choy to boiling water and cook until bright green, about 1 min. Transfer bok choy to a plate. Add noodles to water (discard seasoning packets). Stir until noodles are soft, 2 to 4 min. Drain and rinse well with cold water.
PEEL eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, bok choy, green onion and sesame seeds. Drizzle with sriracha.
Calories 405, Protein 18g, Carbohydrates 43g, Fat 19g, Fibre 4g, Sodium 892mg.