Creamy Chicken Ramen

Ingredients (serves 2)

Ingredients

Broth

• 1/4 cup white onion, diced

• 1 tsp minced garlic

• 16 oz chicken bone broth

• 16 oz water

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp ground ginger

• 1/2 tsp chicken bouillon powder

• 1 tbsp coconut aminos or soy sauce

• 1 tsp sesame oil

• 1 tsp avocado oil (for sautéing)

Chicken

• 1 lb chicken breast or chicken tenders

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper, to taste

Creamy Sauce

• 1 egg

• 1 tbsp mayo

• 1/4 tsp sesame oil

• 1 tbsp chili oil

For Assembly

• 1 package egg white spaghetti noodles

• Cooked chicken, sliced

• Bok choy

• Seaweed

• Soft-boiled eggs (optional)

• Extra chili oil, for serving

Directions

1. Build the broth
   Heat avocado oil in a small stock pot over medium heat. Sauté the onion and garlic until fragrant and softened, about 2–3 minutes.

2. Simmer
   Add bone broth, water, onion powder, garlic powder, ginger, bouillon powder, coconut aminos (or soy sauce), and sesame oil. Bring to a gentle simmer.

3. Cook the chicken
   Season chicken with garlic powder, onion powder, salt, and pepper. Grill or pan-sear until fully cooked. Slice into strips.

4. Prepare the creamy sauce
   In a bowl, whisk together the egg, mayo, sesame oil, and chili oil.

5. Temper the sauce
   Slowly whisk 1 cup of hot broth into the creamy sauce mixture to prevent the egg from scrambling.

6. Assemble
   Add noodles and bok choy to serving bowls. Pour over the broth, then top with sliced chicken, seaweed, eggs, and extra chili oil.

   Nutrition per serving:
   Calories: ~480–560

   Protein: ~58–65g

   Carbs: ~6–10g

   Fat: ~22–28g

More From Low Carb Love

---