Chicken Ramen

Ingredients:

Broth:
4 cups low-sodium chicken broth
1 tbsp Canadian ginseng slices
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp sesame oil
1 tsp ginger, minced

Soup:
2 large eggs
1 tbsp canola oil
1 boneless, skinless chicken breast
Salt and pepper to taste
1 cup sliced mushrooms of your choice
1 cup carrots, julienned
2 heads baby bok choy, cut in 1-inch chunks
2 (85 g) packs instant ramen noodles (discard any seasoning packets)
1/2 cup green onions, sliced
Garnish: Toasted sesame seeds, red pepper flakes or chili oil

Directions:

1. In a medium saucepan, combine chicken broth, ginseng, soy sauce, garlic, sesame oil, and ginger. Bring to a simmer over medium heat.
2. Meanwhile, in a separate saucepan bring water to boil and add eggs; cook for 3-4 minutes for a soft-cooked egg. Immediately transfer to an ice bath to stop the cooking process. Carefully peel eggs and set aside.
3. In a separate skillet or wok, heat canola oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook 15 minutes, flipping half way, until an internal temperature of 165°F (74°C) is reached. Remove from skillet, cool slightly, and thinly slice.
4. To the same skillet or wok, add mushrooms, carrots, and bok choy. Saute for 3-4 minutes or until vegetables are slightly softened and browned.
5. Add ramen noodles to prepared broth and cook according to package directions, 2-3 minutes.
6. Divide the cooked noodles and broth between two bowls. Top each bowl with sliced chicken, sauteed mushrooms, bok choy and carrots, green onions, and soft-cooked egg (halved). Sprinkle with toasted sesame seeds, red pepper flakes, or chili oil (if desired). Serve immediately.