Ingredients:

  • 3 cups low-sodium chicken broth
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 2 instant ramen noodle cakes
  • 8 oz lean turkey sausage, cubed
  • 2 large eggs
  • 1 tbsp sesame oil
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 tsp sriracha

Instructions:

  1. Heat 1 tbsp sesame oil in a medium pot over medium-high heat; add 8 oz cubed turkey sausage and sear until edges are chestnut brown and crisp and the internal temperature reaches 165°F (74°C).
  2. While the protein sears, place 2 large eggs in a small saucepan of water, bring to a boil, then simmer for exactly 6.5 minutes for a jammy center, then immediately plunge the eggs into an ice bath.
  3. To the pot with the browned protein, stir in 2 cloves minced garlic and 1 tsp grated ginger; cook for 30 seconds until fragrant.
  4. Pour in 3 cups low-sodium chicken broth, 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp granulated sugar, then bring to a gentle simmer for 5 minutes.
  5. Add 2 instant ramen noodle cakes directly into the simmering broth and cook for 2–3 minutes, stirring occasionally with a slotted spoon until the noodles are supple but still have a slight chew.
  6. Divide the noodles and broth equally between two bowls.
  7. Peel and halve the soft-boiled eggs and place them gently on top of the noodles.
  8. Garnish each bowl with 1 stalk sliced green onion, 1/2 tsp toasted sesame seeds, and 1/2 tsp sriracha.