4 pieces of Chicken Breast with Bones

2 Large Boiled Eggs

2 Bundles of Baby Bok Choi

1 Cup of Bean Sprouts

1 Large Zucchini

8 Scallions

2 Tablespoons of Tahini Paste

1 Tablespoon of Coconut Aminos

Half Teaspoon of Five Spice

2 Tablespoons of Cashew Butter

Handful of Toasted Sesame Seeds


Add all spices and boil chicken breasts with bones in a pot of boiling water until chicken is falling off the bone.

Remove bones from water and set aside.

Add bean sprouts, eggs, 2 bundles of baby bok choi, 7 ounces of baby bok mushrooms cooking them for approximately 8 minutes then turn off heat.

Let cool.

Remove the eggs, peel, and slice in half.

Slice the eggs in half and place 4 bowls out to dish out the ramen soup.

Sprinkle toasted sesame seeds and sliced chives on top of each.