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Clean Ramen Bowls by

Source: Clean Eating


4 eggs
3 cups reduced-sodium chicken, pork or vegetable broth
1 1/2 tsp reduced-sodium soy sauce, plus additional to taste
1 10oz boneless, skinless chicken breast
8oz whole-wheat ramen noodles, soba noodles or whole-wheat spaghetti
2 cups cabbage and carrot slaw mix
2 scallions, thinly sliced
1 cup bean sprouts (NOTE: CE and the USDA recommend steaming them until tender for safetly!)
Chile pepper oil, optional


In a medium saucepan, add eggs (shell-on) and enough water to cover by 1 inch. Bring to a boil, remove from heat, then cover and set aside for 7 minutes. (NOTE: Eggs will be softly set, which is typical for ramen bowls.) With a slotted spoon, transfer eggs to a bowl of ice water and set aside.
Meanwhile, in a separate medium saucepan, combine broth, soy sauce and 2 cups water. Bring to a boil, add chicken and reduce heat to a gentl simmer. Cook, covered, until chicken is opaque throughout, about 10 minutes. With a slotted spoon, transfer chicken to a plate and cover to keep warm; cover saucepan to keep broth mixture warm.
Cook noodles according to package directions. Drain and divide among serving bowls.
Remove eggs from ice water; peel and halve eggs. Shred or slice chicken into bite-size pieces. Divide eggs, chicken and slaw mix among bowls and top with borth mixture. Garnish with scallions, bean sprouts, chile oil (if using) and additional soy sauce, to taste.

Servings: 4

Nutrition Information (per serving):
Calories 400
Fat 8 g
Saturated Fat 2 g
Cholesterol 253 mg
Sodium 435 mg
Carbohydrates 47
Fiber 4 g
Sugars 1 g
Protein 35 g

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