Bowl of noodles with a soft-boiled egg, green leaves, and sesame seeds on a wooden surface.

One-Pot “Ramen” with Chicken, Greens, Spaghetti & Miso-Ginger Broth

Name: One-Pot “Ramen” with Chicken, Greens, Spaghetti & Miso-Ginger Broth
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 bunch scallions, chopped, white green parts divided; 3-inch piece gingeroot, thinly sliced; 3 garlic cloves, thinly sliced; 1/2 cup white miso; 10 cups water; 2 boneless, skinless chicken breasts; 1 box (12 oz) Carbe Diem!™ Spaghetti; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 3 baby bok choy, cut in half lengthwise; 3 soft-cooked eggs; Chili crisp, if desired; Sesame seeds, if desired

Comforting spaghetti swimming in an aromatic miso-ginger broth with tender shredded chicken, crisp bok choy, and soft-cooked eggs creates a soul-warming fusion dish that reimagines ramen with hearty pasta.

35 Minutes
6 Servings
23g Net Carbs
380 Calories

Ingredients

1 tablespoon olive oil
1 bunch scallions, chopped, white green parts divided
3-inch piece gingeroot, thinly sliced
3 garlic cloves, thinly sliced
1/2 cup white miso
10 cups water
2 boneless, skinless chicken breasts
1 box (12 oz) Carbe Diem!™ Spaghetti
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 baby bok choy, cut in half lengthwise
3 soft-cooked eggs
Chili crisp, if desired
Sesame seeds, if desired

Nutrition

6 Servings Per serving: Calories 380; Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 125mg; Sodium 1410mg; Total Carbohydrate 49g (Dietary Fiber 26g, Sugars 3g); Protein 27g

% Daily Value: Vitamin A 15%; Vitamin C 6%; Calcium 8%; Iron 15%;

Net Carbs = 23 grams

Steps

Heat oil in a large pot or Dutch oven over medium heat. Add white parts of scallions, gingerroot, and garlic, and cook for 2 minutes until you begin to smell the aromatics. Add miso and cook for 30 seconds.
Add water, increase heat to high and bring to a boil. Add chicken to pot, then lower heat to medium. Simmer until chicken is cooked through (165°F), about 15 minutes. Remove chicken from pot using slotted spoon, saving broth. Shred chicken into pieces using tongs or two forks. Set aside.
Return broth to a boil; add spaghetti. Cook until just under al dente, about 12 minutes. Season with salt and pepper, adding more to taste if needed.
Return chicken to pot and add bok choy. Cook until bok choy is bright green and crisp-tender, about 2 minutes.
To serve, ladle noodles, chicken, bok choy, and broth into bowls. Top each with 1/2 soft-cooked egg, and garnish with scallion greens, chili crisp, and sesame seeds.

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