I promised myself I wouldn’t post a hot soup recipe in the middle of summer, but readers convinced me otherwise—so here we are. This Whole30 Easy Ramen was a last-minute fridge-and-pantry creation that turned into one of those meals I come back to again and again. If you like soup year-round, this one’s for you: it’s light, flexible, and easy to adapt to what you have on hand.
This version swaps traditional noodles for thinly sliced napa cabbage, keeping the bowl light while still delivering the familiar textures of a ramen. The broth is savory and simple, the chicken gets a caramelized sear, and soft-boiled eggs add a rich, silky finish. Feel free to customize vegetables, proteins, and garnishes to match your preferences.
Even though the recipe has a few components—sautéing the aromatics, simmering the broth, searing the chicken, and soft-boiling eggs—each step is straightforward. The result is a comforting bowl of ramen-inspired soup that comes together in about thirty minutes.
- 1 tbsp toasted sesame oil
- 2 tbsp avocado or olive oil, divided
- 1/2 white or yellow onion, finely diced
- 2 stalks celery, cut into 1/2-inch pieces
- 3 cloves garlic, thinly sliced
- 2 boneless chicken breasts, skin on
- 4 cups thinly sliced napa cabbage (about 1/2 head)
- 2 tbsp fish sauce
- 4 tbsp coconut aminos
- 1 (32 oz) carton chicken broth
- 2 green onions, thinly sliced
- 1/4 jalapeño, thinly sliced (optional, for serving)
- Black sesame seeds, for garnish
- Korean chile flakes or crushed red pepper, for garnish
- 2 eggs
- Kosher salt, to taste
- Black pepper, to taste
- Heat 1 tbsp toasted sesame oil and 1 tbsp avocado oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the diced onion and celery and sauté until the onion is soft and translucent, about 5 minutes.
- Add the sliced garlic and sauté another 1–2 minutes until fragrant, taking care not to let it burn.
- Stir in the sliced napa cabbage, coconut aminos, and fish sauce. Toss to coat and cook until the cabbage begins to wilt, about 3–4 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Lower the heat to a gentle simmer, cover, and let it cook while you prepare the chicken and eggs.
- In a separate skillet, heat the remaining 1 tbsp avocado oil over medium-high. Season the chicken breasts with salt and pepper. Place the chicken skin-side down and sear until the skin is golden and crisp, about 4 minutes. Flip and cook until the chicken is cooked through (no longer pink in the center), another 4–6 minutes depending on thickness. Remove from the skillet and let rest for 10 minutes before slicing.
- Bring a small saucepan of water to a rolling boil. Carefully lower two eggs into the boiling water using a spoon. Reduce to a rapid simmer (not a hard boil) and cook for 7 minutes for a soft but set yolk. Transfer the eggs to a bowl of cold water, cool briefly, peel, and slice.
- Taste the broth and adjust seasoning with salt and pepper as needed. If you prefer more depth, add an extra splash of coconut aminos or fish sauce to taste.
- Divide the hot broth and cabbage between two bowls. Top each bowl with sliced chicken, a halved soft-boiled egg, sliced green onions, jalapeño (if using), black sesame seeds, and a sprinkle of Korean chile flakes or crushed red pepper.
- Enjoy immediately while hot.
- Make it vegetarian: Use vegetable broth and omit the fish sauce, or replace it with a splash of tamari or extra coconut aminos for depth.
- Protein swaps: Shrimp, thinly sliced beef, or tofu (if not Whole30) are great alternatives to chicken. If using shrimp, add it to the simmering broth for the last 2–3 minutes to avoid overcooking.
- Vegetable variations: Thinly sliced mushrooms, carrots, bok choy, or spinach can be added along with the cabbage for more texture and color.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove. If you expect to store leftovers, keep eggs and delicate toppings separate until serving.
- Make-ahead: Sear the chicken ahead of time and reheat slices in the hot broth when ready to serve.