Ramen- With chicken, Kimchi, carrots, green onions, mung bean noodles, egg, and chicken broth.

An overhead view of a bowl of Ramen with mung bean noodles, kimchi, shreeed chicken, green onion, carrots, and a soft boiled egg cut in half

Hearty, warming, and easy to make. Ramen is great for lunch or dinner.  It's customizable so you can add what you want and make a meal that's tailored to you.


Units Scale
  • 24 Fl oz Chicken Broth
  • 1 TBS Coconut Aminos
  • 1 Tsp Toasted sesame oil
  • 1 tsp Scallion or Garlic oil
  • 1 Chicken breast (Cooked and shredded)
  • 1 Carrot (Cut into matchsticks or zoodled)
  • 2 Green onions (Sliced thin)
  • 1/2 cup Kimchi or shredded cabbage (Roughly chopped)
  • 2 bundles Mung bean noodles
  • 4 cups Hot water
  • 2 Eggs
  • Ice


Assemble the chicken and veggies

  1. Cut all veggies and shred the chicken before preparing the rest of the ramen. Once this is done, grab your serving bowls and arrange the items around the edges of the bowl- leaving the center open for the noodles.


  1. Fill a small pot 3/4 of the way with water and place on high heat. Once the water is boiling, using a spoon, carefully place the eggs in the water and boil for 6 minutes for the perfect runny yolk. While the eggs are cooking prepare an ice bath by placing a few scoops of ice into a bowl and covering with cold water. When the eggs are done spoon them into the ice bath and set aside.
  2. Place a medium sized pot over med-high heat and pour in the chicken broth, coconut aminos, toasted sesame oil and scallion (or garlic oil). Allow this to come to a simmer, then turn off the heat and place a lid on top.
  3. Meanwhile place the mung bean noodles in a glass bowl and pour the 4 cups hot water over them. Let this sit for around 6 minutes until the noodles are soft, then drain the water and divide into the center of the serving bowls.
  4. Carefully peel the cooled eggs and place them in the serving bowls on top of everything else.
  5. Once everything is  assembled pour the hot broth into the bowls. The broth will heat everything up again. 
    Serve immediately with the eggs whole. The fun part is breaking them open before you start eating. 


If the chicken breast is not cooked yet, slice it in half (horizontally) so it is two thin pieces.  Heat a skillet over med-high heat and add a TBS of oil of your choosing. Salt and pepper the chicken breast and cook in the pan, flipping once, until done (an inner temp of 165F).  Place the breasts on a cutting board to rest and cool. Once cool you can shred.


For completely dairy free you can leave out the soft boiled egg.

For Paleo remove the mung bean noodles or substitute them with your favorite zoodle (zucchini, sweet potato, carrot, or even cabbage are great options).

Keywords: dairyfree, glutenfree, Paleo, Ramen, Soup