Piri Piri Chicken Ramen with Soft Egg

Piri piri — the chili, garlic, and lemon sauce that traveled from Mozambique through Portuguese kitchens and back out into the world — is usually brushed onto grilled chicken. Here it does double duty: marinating the chicken thighs before they're seared, and then simmering into the broth itself so the ramen carries that same citrusy heat all the way through.

Between the marinated chicken and the egg, this bowl leans on protein rather than heavy fat for its substance, which is why it's tagged high-protein. It's a hearty, warming dinner best eaten immediately, while the noodles are still springy and the broth is hot enough to fog your glasses.

Sear the chicken first and let it rest before slicing, so the juices stay in the meat rather than the pan. Everything else — the broth, the noodles, the eggs — can happen in the same window, so the whole dinner is realistically done in about 45 minutes from a cold stove.