• 4 skinless, boneless chicken thighs
  • 1 tsp salt-free Chinese five-spice powder
  • ½ tsp black pepper
  • 8 cups unsalted chicken stock
  • 1 one-inch piece ginger, peeled and cut into matchstick-size pieces
  • 2 cloves garlic, peeled and thinly sliced
  • 4 oz shittake mushrooms, stems removed and sliced
  • 1 medium zucchini, spiralized
  • 5 oz baby spinach, roughly chopped
  • 2 hard-boiled eggs, halved lengthwise
  • Sliced scallions
  • Crushed red pepper (optional)
  1. Preheat broiler. Rub chicken thighs with five-spice powder and sprinkle with black pepper. Place chicken thighs on a foil-lined baking sheet. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until done (175°F), turning once halfway through broiling. Once cool enough to handle, slice chicken and set aside.
  2. Meanwhile, in a large saucepan, combine chicken stock, ginger, and garlic. Bring to a boil, then reduce heat to low. Add mushrooms and simmer for 2 minutes.
  3. Add zucchini noodles and simmer for another minute. Remove saucepan from the heat. Add spinach; stir just until wilted. Stir in the chicken.
  4. Divide ramen among four bowls. Top each with a hard-boiled egg half, scallions, and crushed red pepper.