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Ramen Bowls
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Yield: 2 servings (7 points per serving for blue and purple, 8 points for green)

Course: Soup
  • 1 packet Ramen noodles (discard the seasoning packet)
  • 1 teaspoon sesame oil
  • 1 cup shredded carrots
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 4 cups fat free chicken broth
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon sriracha
  • 1 soft boiled egg
  • 1/4 cup green onions, chopped
  • Toasted sesame seeds
  1. Add sesame oil to a heated saucepan. Add in the shredded carrots and cook for 2 minutes. Add the garlic and ginger and cook for another minute.

  2. Add the chicken broth, soy sauce and sriracha. Bring to a simmer and add Ramen noodles. Cook for 3 minutes.

  3. Divide soup evenly into two bowls. Top with green onions, soft boiled egg and toasted sesame seeds.

To prepare the soft boiled egg:
  1. Bring a small pot of water to a boil. Add the egg to the boiling water and cover with a lid. Cook for 6 minutes.

  2. Add the egg to an ice bath to stop the cooking process. Let cool for a minute, then peel the egg and cut in half.