4 eggs 3 cups reduced-sodium chicken, pork or vegetable broth 1 1/2 tsp reduced-sodium soy sauce, plus additional to taste 1 10oz boneless, skinless chicken breast 8oz whole-wheat ramen noodles, soba noodles or whole-wheat spaghetti 2 cups cabbage and carrot slaw mix 2 scallions, thinly sliced 1 cup bean sprouts (NOTE: CE and the USDA recommend steaming them until tender for safetly!) Chile pepper oil, optional

In a medium saucepan, add eggs (shell-on) and enough water to cover by 1 inch. Bring to a boil, remove from heat, then cover and set aside for 7 minutes. (NOTE: Eggs will be softly set, which is typical for ramen bowls.) With a slotted spoon, transfer eggs to a bowl of ice water and set aside.
Meanwhile, in a separate medium saucepan, combine broth, soy sauce and 2 cups water. Bring to a boil, add chicken and reduce heat to a gentl simmer. Cook, covered, until chicken is opaque throughout, about 10 minutes. With a slotted spoon, transfer chicken to a plate and cover to keep warm; cover saucepan to keep broth mixture warm.
Cook noodles according to package directions. Drain and divide among serving bowls.
Remove eggs from ice water; peel and halve eggs. Shred or slice chicken into bite-size pieces. Divide eggs, chicken and slaw mix among bowls and top with borth mixture. Garnish with scallions, bean sprouts, chile oil (if using) and additional soy sauce, to taste.