Tilapia Ramen Bowl

Menu Part

Chefs Favorites, Entrees, Soup & Salad


2EachCreamy Butter Herb Tilapia Fillets (Item# 072005)
4CupsChicken broth, low sodium
1 1/2TeaspoonsSoy sauce, reduced sodium
6-8OuncesRamen noodles (or thin spaghetti)
1CupSliced cabbage
1CupShredded carrots
2EachGreen onions, chopped
To TasteHot 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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