This easy Ramen recipe is a delicious meal to keep you warm as the weather gets colder! Keep sodium levels down by using low sodium soy sauce and stock.
In a bowl, mix together the tahini, soy sauce, hoisin, and vinegar. Mix well to combine.
Heat a frying pan over medium heat. Add the oil and chicken. Cook, breaking apart meat into smaller pieces until cooked through. Add half of the soy sauce mixture to the chicken, and stir until starting to caramelize and liquid is gone. Set aside.
Cook the noodles in a pot of boiling water until tender. Drain and rinse with cool water. Set aside.
Heat the broth in a pot until hot and almost boiling. Add the rest of the soy sauce mixture and stir until combined. Add the bok choy and carrots and let sit for 2 minutes until softened.
Serve by adding about ½ cup noodles to each bowl, followed by a ladle of broth. Use tongs to remove some bok choy and carrots and place on each serving. Add meat, 1 to 2 egg halves per serving, and top with sesame seeds, green onions, chili flakes, and seaweed.
Make this recipe vegetarian by using crumbled tofu in place of the chicken, and vegetable stock in place of the chicken stock.
Cut carrots into thin slices or use a vegetable peeler to shave carrots into thin strips.