Note: This is a recipe for 2 BUT I always double it for a party of 4. This recipe is simple but it’s all about the TIMING which is hard to figure out the first few times you make it.

Ingredients

1 tbsp. toasted sesame oil

2 tbsp. avocado or olive oil

1/2 white or yellow onion, diced finely

2 stalks of celery, cut into 1/2 inch chunks

2 carrots, cut into half moons

3 cloves garlic, thinly sliced

2 boneless, skin-on chicken breasts OR drum sticks are good too!

4 cups thinly sliced napa cabbage (about 1/2 head napa cabbage)

2 tbsp. fish sauce

4 tbsp. coconut aminos

1 (32 oz) carton chicken broth

2 green onions, sliced thin

1/4 jalapeno, thinly sliced (optional for serving)

black sesame seeds, for garnish

Korean chile flakes, for garnish (can sub crushed red pepper flakes)

2 - 4 eggs depending on how hearty you wanna make this dish

kosher salt, to taste

black pepper, to taste

Ramen Noodles OR Brown Rice Noodles

Instructions

Boil pot of water for ramen noodles (this is the last step you will do)
Boil a second pot with your eggs in it (this will be your second to last step
Heat 1 tbsp. toasted sesame oil and 1 tbsp. avocado oil over medium heat in a dutch oven or soup pot. When hot, add the diced onion and sliced celery and saute until the onions are tender, about 5 minutes.
Add the sliced garlic and saute for 2 more minutes, or until fragrant but being careful not to burn.
Add the sliced cabbage, the coconut aminos, and the fish sauce. Toss to coat and saute until the cabbage just starts to wilt, about 3-4 minutes.
Pour in the chicken broth and bring to boil. Reduce heat to a low simmer and let simmer, covered, while you cook your eggs and chicken.
Meanwhile, heat a separate skillet over medium-high heat with 1 tbsp. avocado oil. Season the chicken breasts with salt and pepper and sear, skin side down first, until golden brown and crispy, about 4 minutes. Flip and continue to cook until cooked through (no longer pink), about 4-6 more minutes depending on the size of your chicken breast. When cooked through, set aside and rest for 10 minutes before slicing.
Meanwhile, Bring a small saucepan of water to a boil. When boiling, carefully lower two eggs into the boiling water by using a large spoon or "spider". Reduce heat to a rapid simmer, but not a boil, and let cook for 7 minutes. After 7 minutes, carefully transfer the eggs to a bowl of cold water and let rest for 1 minute prior to peeling, slicing and serving.
Taste the soup and add salt and pepper, if desired.
Once the chicken and the eggs are cooking, Drop your ramen noodles in the boiling water - they will cook fast so make sure not to over cook them.
Ladle soup + noodles into two large bowls. Top with sliced chicken, the soft-boiled egg, and garnish with black sesame seeds, Korean chile flakes, and sliced jalapeno.
Enjoy!

The Defined Dish’s Easy Ramen