Tilapia Ramen Bowl

Menu Part

Chefs Favorites, Entrees, Soup & Salad


2 Each Creamy Butter Herb Tilapia Fillets
2 Each Eggs
4 Cups Chicken broth, low sodium
1 1/2 Teaspoons Soy sauce, reduced sodium
6-8 Ounces Ramen noodles (or thin spaghetti)
1 Cup Sliced cabbage
1 Cup Shredded carrots
2 Each Green onions, chopped
To Taste Hot chili oil (or sriracha)


  1. Place frozen Tilapia Fillets in a 350°F oven for 15-17 minutes or until fish reaches internal temperature of 165°F.
  2. Add whole eggs (shell on) to medium size saucepan and cover with enough water cover eggs by 1 inch. Bring to a boil, remove from heat.
  3. Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl ice water. Set aside.
  4. Meanwhile, in a separate soup pot (or medium saucepan) add chicken broth and soy sauce and bring to a boil.
  5. Add ramen noodles to pot with broth. Cook noodles according to time indicated on package (approx. 3-5 minutes). Add additional chicken broth or water as necessary. Add salt and pepper to taste.
  6. Peel and halve eggs, set aside.
  7. Remove soup from heat. Place fish filet on top and add cabbage and carrots. Serve immediately.
  8. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

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