2 qt. unsalted chicken broth
1 T. sliced ginger
3 cloves garlic, sliced
1.25 lb.s boneless, skinless chicken breast
2 T. reduced sodium soy sauce
1 T. rice vinegar
2 pkg. chicken ramen noodles
Shredded carrot
Sliced radish
1 green onion, diced
4 Hard boiled eggs

2 qt. unsalted chicken broth 1 T. sliced ginger 3 cloves garlic, sliced 1 25 lb.s boneless, skinless chicken breast 2 T. reduced sodium soy sauce 1 T. rice vinegar 2 pkg. chicken ramen noodles 1 green onion, diced 4 Hard boiled eggs

Bring broth to a boil. Add ginger, garlic, and salt. Reduce to medium low and add chicken. Simmer 10 minutes. Shred chicken. Stir in soy sauce and vinegar.

In a separate pot bring water to a boil and cook ramen noodles without seasoning packet. Drain. Divide noodles between four bowls and ladle in broth. Top with shredded carrot, radish, and scallion. Add halved egg.