1.  Add shelled whole eggs to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat. Cover saucepan and let it sit for 7 minutes. Remove eggs with tongs and place in a bowl of ice water. Set aside. **This will make soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.**
2. In a separate medium saucepan add chicken broth and soy sauce and bring to a boil. Add your chicken breasts and continue cooking until thoroughly cooked (which should take about 7-11 minutes). Remove chicken breasts from broth, let cool slightly, and cut with two forks. Place your shredded chicken back into broth.
3. Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (usually 3-5 minutes). Add additional chicken broth or water as necessary.
4. Add salt/pepper to taste.
5. Peel and halve eggs, set aside.
6. Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.
7. Enjoy!

Serving Size: 1 Serving

Calories: 306 Calories

Fat: 5g

Carbs: 33g

Protein: 32g

Recipe By: @Ryan_Romaine

Video By: @Ryan_Romaine