Are you inspired to kick your ramen game up? Warm up with a healthier version of a favorite comfort food with a recipe from Marisa Spiegel, NorthShore Registered Dietitian. For more information on why we choose these ingredients, read our blog on Healthy Ways to Elevate your Ramen.

Ingredients:

• 2 eggs
• 4 cups chicken broth, low sodium
• 1½ tsp soy sauce, reduced sodium
• 2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each)
• 2 large sweet potatoes, spiralized or cut into long, thin ⅛" thick "noodles"
• 1 cup sliced cabbage
• 1 cup shredded carrots
• 2 green onions, chopped
• Hot chili oil- to taste

Directions: 

1. Add whole eggs (shell on) to a medium saucepan and cover with water by 1 inch. Bring to a boil and remove from heat. Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft-set eggs which are typically used in ramen bowls.
2. Meanwhile, in a separate soup pot add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked (about 9 minutes). Remove chicken breasts from broth, let cool to touch, and shred with two forks before returning to broth.
3. Add sweet potato noodles to pot with broth and shredded chicken. Cook the sweet potato noodles about 5minutes or until soft. Add additional chicken broth or water as necessary. Add salt/pepper to taste.
4. Peel and halve eggs, set aside.
5. Remove soup from heat. Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

Adapted from Simply Healthy Kitchen.