Avgolemono Ramen Soup is a perfect combination of a Greek favorite with ramen. It's heartier than traditional ramen recipes, but the lemon gives it a light and refreshing flavor. And the best part, aside from the taste, is how easy it is to make!
In a dutch oven, heat olive oil on high and add carrots and green onion. Season with salt and pepper. Cook for 3 minutes until softened and add chicken stock. Bring to a low boil and add chicken. Carefully ladle 2 cups of the stock into a measuring cup and set aside.
Meanwhile, cook ramen noodles in boiling water about 2 minutes until they separate. Add to the dutch oven and turn heat down to low. Add the bok choy.
In a medium bowl, whisk eggs for 2 minutes until bright yellow and lightly frothy. Slowly add 1/4 c lemon juice while whisking. Next, very slowly add the reserved chicken stock. This will slowly begin to cook the eggs so that they do not curdle when they are added into the hot soup.
Add the lemon, egg and stock mixture into the soup and stir well to combine. Add the zest. Ladle the soup into bowls and garnish with a slice of lemon and cilantro.
Once the egg and lemon mixture is added to the soup it should not be brought back to a boil. Leave the heat on low to keep the soup hot. This can be reheated, but should be heated slowly over medium low heat.