Set a small pot on the stove and soft-boil the eggs. Peel and set aside.
Peel and slice the onion and carrot into thin slices.
Clean the Bok Choy, slice in half or chop into bite-sized pieces. Clean the spinach, mince the garlic.
Use a large stock pot and place on the burner over medium heat. Add the canola oil. Add the onion, carrot and Bok Choy, season with the Chinese Five Spice - stir fry for about five minutes.
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking, add chicken and spinach. Stir in the noodles together with the ingredients.
Divide hot ramen noodles between two large bowls and top with broth. Finish with a soft-boiled ramen egg. Serve and enjoy!
Notes
What goes into traditional ramen?
sliced barbecued or braised pork, chicken, shrimp or tofu.
green onions for a light oniony flavor.
your favorite greens - bok choy or spinach, both are delicious!
soft-boiled egg - adds so much richness when it tops the bowl.
carrots, steamed broccoli, sautéed mushrooms.
top with white or black sesame seeds to add flavor and crunch.
Substitutions for Ramen Noodle Bowl
Make this recipe vegetarian by omitting the chicken breast and substituting vegetable stock for the chicken. Add firm tofu and edamame - delish!
Leftover barbequed pork is another great substitute to switch up this meal.