Ramen with Coconut Lime Broth, Chicken, and Soft-Boiled Egg

Serves: 2

Time: 25 minutes

Ingredients:

• 1 pouch Nona Lim Coconut & Lime Chicken Bone Broth
• 1 pack Nona Lim Traditional Ramen (formerly known as Tokyo Ramen)
• 3 shiitake mushrooms, sliced
• 3 baby bok choi, halved
• 1 chicken thigh, cooked and sliced
• 1 soy sauce soft boiled egg, halved

Garnish:

• Chopped scallions
• Sliced seaweed

Instructions:

1. In a medium saucepan, bring water to boil. Add whole egg and simmer for 7 minutes. Remove egg and submerge it in ice water for a few minutes. Peel the egg. 
2. Place egg in a small bowl, add enough soy sauce to cover egg, and let the egg marinate. 
3. Using the same pot, bring water to a boil again and cook ramen according to package instructions. Place cooked noodles in a bowl. 
4. Add broth to a separate pot along with shiitake mushrooms. Heat broth until hot and let it simmer for a few minutes. Pour broth over cooked noodles.
5. Top with chicken thigh, baby bok choi, halved egg, seaweed, and scallions.