RecipeDelish

Ingredients

• 1 tbsp sesame oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 8 cup chicken stock
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1½ lb boneless chicken thighs
• 4 eggs
• 12 oz ramen noodles (fresh or dried, seasoning packets discarded)
• 2 cup baby spinach
• 4 green onions, sliced

Steps

1. Soft-boil the eggs: lower them into boiling water for 6.5 minutes, then chill in ice water, peel and halve.
2. Heat the sesame oil in a large pot. Cook the onion until soft, about 4 minutes, then add garlic and ginger for 1 minute.
3. Pour in the stock, soy sauce and rice vinegar. Add the chicken thighs.
4. Simmer gently 20 minutes until the chicken is cooked through. Lift it out, shred it and set aside.
5. Cook the noodles in the broth according to the package, usually 3–4 minutes.
6. Return the chicken to the pot with the spinach and stir until wilted. Serve in deep bowls topped with the eggs and green onions.