Ingredients

1 carton / 900 ml sodium-reduced chicken or vegetable broth

sodium-reduced chicken or vegetable broth

2 tbsp / 30 ml sodium-reduced soy sauce or tamari (or to taste)

sodium-reduced soy sauce or tamari (or to taste)

1 tbsp / 15 ml each grated ginger and garlic

each grated ginger and garlic

3 cup / 750 ml baby bok choy, quartered

baby bok choy, quartered

1 cup / 250 ml lightly packed shaved or grated carrot (*see tip)

lightly packed shaved or grated carrot (*see tip)

2 dry ramen noodles (70 to 85 grams each, discard seasoning packet if any)

dry ramen noodles (70 to 85 grams each, discard seasoning packet if any)

2 to 4 Island Gold Free Run Omega 3 shell eggs (at least 1 per serving)

Island Gold Free Run Omega 3 shell eggs (at least 1 per serving)

2 green onions, sliced

green onions, sliced

1 tbsp / 15 ml vegetable oil

vegetable oil

Directions

1. Combine broth, soy sauce, ginger and garlic in a large pot and bring to a boil. Reduce heat to medium.
2. Add bok choy and carrot and simmer for 2 minutes. Add ramen and simmer for 4 minutes or until tender. Remove from the heat and stir in green onions. Let stand while cooking the eggs.
3. Meanwhile, heat oil in a medium nonstick skillet set over medium heat. Add eggs and fry until whites are set but yolks are still runny (or cook to preferred doneness).
4. Divide noodles, vegetables and broth between bowls. Top each bowl with 1 fried egg (or 2 for hungry eaters). Serve bowls topped with seasonings and garnishes as preferred.

Tips

• Use a vegetable peeler to shave the carrot.
• Add in extra vegetables you have on hand, such as thinly sliced peppers, shredded cabbage, chopped broccoli, sugar snap peas or thinly sliced celery.
• Replace the fried egg with poached or hard/soft cooked eggs, as preferred.
• As a shortcut, you can replace the plain broth, soy, garlic and ginger with a pre-flavoured Asian style broth such as ramen or pho broth. To reduce sodium further, you can use no salt added broth.