Weeknight Chicken Ramen

Ingredients

• 2 tablespoons toasted sesame oil
• 4 scallions, thinly sliced, including some of the green part
• 1 clove garlic, minced
• 1 small carrot, peeled and thinly sliced
• 4 ounces button, cremini, or shiitake mushrooms, thinly sliced
• 1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens
• 1-inch piece fresh ginger, minced
• 6 cups low-sodium chicken broth, store-bought or homemade
• 1 tablespoon brown sugar, optional
• Lime wedges, optional
• 4 large eggs
• 20 ounces fresh ramen noodles, or 12 ounces dried noodles
• 2 medium cooked chicken breast halves, sliced
• Soy sauce
• Sriracha or other hot sauce
• Handful fresh cilantro, leaves removed from stems
• Lime wedges

Directions

1. Warm the oil in a large saucepan over medium heat. Add the scallions, garlic, carrot, mushrooms, and cabbage, and cook, stirring frequently, for 3 minutes, until the vegetables have softened.
2. Add the ginger and brown sugar, stirring them in, and let everything cook for 30 seconds. Pour in the chicken broth and bring the mixture to a simmer, then keep it simmering for 10 minutes.
3. While the broth simmers, bring a pot of water to a boil. Keep a bowl of cold ice water close by.
4. Using a slotted spoon, carefully ease the eggs, still in their shells, into the boiling water. Simmer them for 7 minutes if you want soft centers that are still a little runny, or 9 minutes if you prefer them hard-boiled.
5. Move the eggs into the bowl of cold water and leave them there until you’re ready to finish the bowls.
6. Bring the pot of water back to a boil. Add the noodles and cook for 3 minutes, or follow the package directions, until they’re tender. Drain them in a colander.
7. Divide the noodles between 4 large bowls, then spoon the broth and vegetables over the top.
8. Take the eggs out of the ice water. Crack the shells by tapping them with a spoon, then peel them. Pat the eggs dry and slice them in half.
9. Finish each bowl with the egg halves and sliced chicken. Serve with soy sauce, hot sauce, cilantro leaves, and lime wedges.