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A colorful, nutrient-dense kale salad with roasted sweet potatoes, beets, crispy chickpeas, pistachios, and creamy feta, all tossed in a lemony tahini dressing. This hearty, high-fiber salad is packed with protein, flavor, and energy — a delicious way to fuel your day or meal prep for the week.
1. Build the broth base – Heat sesame oil in a medium pot. Add garlic, ginger, and white parts of scallions; sauté 1–2 minutes until fragrant. Add Swanson® Ramen Broth, water, soy sauce, and mirin. Bring to a gentle simmer.
2. Poach the chicken – Add chicken breasts to the simmering broth. Maintain a low simmer and cook for 12–15 minutes, until the chicken is fully cooked. Remove from broth and let rest before slicing thin.
3. Make the jammy eggs (while chicken poaches) – In a separate pot, bring water to a boil. Lower in eggs and cook for 6½–7 minutes. Transfer immediately to an ice bath for 10 minutes, then peel carefully.
4. Cook the bok choy and noodles – Bring a fresh pot of water to a boil. Blanch bok choy for 1–2 minutes until bright green and crisp-tender. Remove with tongs, then use the same water to cook ramen noodles according to package directions. Drain well.
5. Assemble – Divide noodles among bowls. Ladle hot broth over the top and add sliced chicken, bok choy, scallions (green parts), and jammy egg halves.
6. Finish – Add optional toppings like mushrooms, corn, nori, or a drizzle of chili oil. Serve warm.
💡 Pro Tip – Save time (and dishes!) by using the same pot of water to blanch the bok choy and cook the noodles.
