Curry Ramen

Step 1

In a medium pot, bring 4 cups chicken broth and 2 tbsp curry powder to a boil over high heat, then reduce to a simmer. Let it bubble gently for 5 minutes until fragrant and slightly thickened.

Step 2

While broth simmers, place 2 eggs in a small saucepan, cover with water, and bring to a boil. Cook for 6-7 minutes for a soft yolk, then transfer to ice water and peel.

Step 3

Season 1 lb chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Let rest, then slice thinly.

Step 4

Add 8 oz tofu (cubed) and 2 cups baby spinach to the simmering broth. Cook for 2-3 minutes until spinach wilts and tofu is heated through.

Step 5

Cook 2 packages ramen noodles according to package directions (usually 2-3 minutes in boiling water), then drain and divide between two bowls.

Step 6

Ladle the hot broth, tofu, and spinach over the noodles. Top with sliced chicken, halved soft-boiled eggs, and sliced green onions. Serve immediately.

Step 7

For extra heat, stir in sriracha or chili oil before serving.