2 qt. unsalted chicken broth 1 T. sliced ginger 3 cloves garlic, sliced 1.25 lb.s boneless, skinless chicken breast 2 T. reduced sodium soy sauce 1 T. rice vinegar 2 pkg. chicken ramen noodles Shredded carrot Sliced radish 1 green onion, diced 4 Hard boiled eggs

Bring broth to a boil. Add ginger, garlic, and salt. Reduce to medium low and add chicken. Simmer 10 minutes. Shred chicken. Stir in soy sauce and vinegar. In a separate pot bring water to a boil and cook ramen noodles without seasoning packet. Drain. Divide noodles between four bowls and ladle in broth. Top with shredded carrot, radish, and scallion. Add halved egg.