Ingredients
2tbspsesame oil,toasted
4scallions,thinly sliced, including some of the green part
1garlic clove,minced
1small carrot,peeled and thinly sliced
4ozbutton,cremini or shiitake mushrooms, thinly sliced
1½cupsNapa cabbage,spinach, kale or other greens, thinly shredded
1ginger,fresh minced
6cupschicken broth,low-sodium, store-bought or homemade
1tbspbrown sugar,optional
lime wedges,optional
4large eggs
20ozramen noodles,fresh or 12 dried noodles
2medium chicken breast,cooked halves, sliced
soy sauce
sriracha,or other hot sauce
cilantro,fresh handful, leaves removed from stems
lime wedges
Preparation
In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes or until the vegetables soften.
Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally, add the chicken broth and bring it to a simmer. Simmer for 10 minutes.
While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby.
Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs.
Transfer the eggs to the bowl of cold water and set aside until ready to serve.
Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander.
Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles. Remove the eggs from the ice water.
Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half. Top each bowl with the egg halves and the sliced chicken.
Serve with soy sauce, hot sauce, cilantro leaves, and lime wedges.
