2 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

4 cups chicken broth

2 cups water

1 tablespoon fresh ginger, grated

3 garlic cloves, minced

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey

2 teaspoons rice vinegar

1 tablespoon sesame oil

4 oz ramen noodles

1/2 cup carrots, julienned

1/4 cup green onions, chopped

1/4 cup cilantro, chopped

1 boiled egg, halved (optional)

Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Add chicken broth, water, soy sauce, honey, rice vinegar, and sesame oil. Bring to a boil, then reduce heat and simmer.
Cook ramen noodles according to package instructions, drain, and set aside.
Slice the cooked chicken breasts into thin strips.
Add the cooked ramen noodles to the simmering broth and stir to combine. Let noodles soak in the broth for a few minutes.
Divide noodles between bowls and top with sliced chicken, julienned carrots, chopped green onions, cilantro, and a halved boiled egg if desired.
Serve hot and enjoy!

For a vegetarian version, substitute chicken with tofu or tempeh.

Add chili paste or sriracha for a spicy kick.

Use tamari and gluten-free ramen noodles for a gluten-free version.

Experiment with different noodles like udon or soba.

Store leftovers in the fridge for up to 3 days. Reheat by adding broth to loosen noodles.