When I asked P what she wanted for her birthday dinner this year, she answered quickly: ramen, chicken and boiled egg whites.

What? Yes. She wanted ramen, chicken and boiled egg whites.

It had been a long weekend for her, so I told her to sleep on it and get back to me. Two days later, she confirmed: ramen, chicken and egg whites.

Because why would one of my children choose a meal I’d already made successfully? That seems too easy.

It reminded me of the year Z asked for “leg chicken” and the year J wanted a dish requiring paneer. Except this year, I got a list of ingredients. I couldn’t find a recipe online that worked. Yes, there were recipes for ramen bowls, but most included broth and a jammy egg.

P does not allow broth in her ramen. And she does not eat “egg that is full of egg,” a phrase she coined as a toddler. That means no yolk – soft-boiled or sunny-side-up eggs are definitely off the menu.

So I did what I always do: I made something up.

The result was surprisingly delicious. More importantly, it is flexible. My extended family has a lot of food sensitivities – two shellfish allergies, two gluten sensitivities, a peanut and tree nut allergy, and two diabetics – so meals that can adapt are essential.
These bowls could easily work if I added a pot of rice or substituted rice noodles for the ramen.

RAMEN BOWLS

Ingredients:
Chicken tenders, about 2 per diner
2 tablespoons butter
Garlic powder
Onion powder
Paprika
1 small head cabbage (or half a large head), cored and thinly sliced
1 cup water
1–2 teaspoons chicken bouillon powder or salt
Ramen noodles, about 1 brick per diner
Eggs, 1 per diner
2 tablespoons butter
Optional toppings: soy sauce, chili crisp, hoisin sauce, reserved ramen seasoning packets, sriracha

Instructions:
■ Chicken: Brine tenders in heavily salted warm water for about 15 minutes. Preheat oven to 400 F. Rinse and pat chicken dry. Drizzle with 2 tablespoons melted butter and season with garlic powder, onion powder and paprika. Massage to coat evenly. Bake about 15 minutes, until cooked through. Let rest 10 minutes, then slice into bite-sized pieces.
■ Cabbage: Place thinly sliced cabbage in a pot large enough to hold it. Add 1 cup water and 1 teaspoon chicken bouillon or salt. Cover and cook over medium heat, stirring occasionally, until tender. Adjust seasoning as needed.
■ Eggs: Heat 2 tablespoons butter in a skillet over medium heat. Crack eggs into a separate bowl. (I used all whites, but whole eggs work for a more cost-effective version.) Scramble eggs gently. Pour into skillet and cook without stirring, lifting edges to allow uncooked egg to flow underneath. When bottom is set, cut into four chunks, flip to set the top, then slice into ribbons.
■ Noodles: Boil a large pot of water. Add ramen bricks and cook according to package directions. Drain, reserving 2–3 cups broth for anyone who wants it. Mix in half (or less) of the seasoning packets, dissolving well. Reserve remaining packets for diners who want extra flavor. If noodles finish early, keep warm in the pot with a damp paper towel on top.
■ To serve: Lay out all ingredients. Let diners build their own bowls. A suggested combination: noodles, cabbage, egg, chicken, soy sauce and a drizzle of chili oil.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.