Organic Chicken & Bok Choy Ramen with Soft Boiled Egg & Avocado

Preparation

Please watch the short video above to see how it’s done.

1. Slice the whites of one bunch of scallions then set aside, saving the green part as a garnish. Mince 3-4 cloves of garlic. Slice 1 pint of button mushrooms. Chop just the greens from 2 heads of baby bok choy, then slice 2 more baby bok choy down the center. These vegetables will be used in your broth.

2. In a large pot bring 2-3 tablespoons of olive oil to medium heat. Add in onions and garlic. Stir until fragrant then add in mushrooms and bok choy greens. Stir until vegetables are evenly distributed in pot. Once mushrooms begin to brown, add in 32 ounces of broth. Cover and let boil.

3. Once at a boil, add in 2-4 eggs (I used 4 because I like more eggs in my soup). Use the boiling broth to cook your eggs. For a soft boiled egg, cook for 6 mins, then remove and let cool. Once eggs are removed add in the halved Bok choy and let simmer for about 8 minutes until soft and cooked. Taste your broth. Add salt or pepper for seasoning and turn off the heat.

4. In a smaller pot bring 4 cups of water to a boil and add in your ramen. Discard the ramen packets. The ramen will separate and usually cooks in about 5 minutes.

5. Bring 2 tablespoons of olive oil to a high heat, add chicken breast and season with salt and pepper. Sear breast for at least 3-4 minutes before turning over. Season the other side with salt and pepper as well and then let rest for 5 minutes.

6. While your chicken is resting, peel and slice 1 avocado and slice the remaining scallion greens.

7. Build your ramen by dividing your noodles into two, setting them at the bottom of the bowl. Then add in your desired amount of broth, mushrooms and bok choy. Peel your eggs, slice, then add to your bowl, along with avocado and chicken. Top with scallions greens. Serve immediately.

Enjoy.