3 knives, 2 cutting boards, big pot, cooking spoon, ovenproof pan, oven, pot, fine sieve, bowl, 5 bowls (for serving)
- ¾ stalks scallions
- 1¼ cloves garlic
- ⅜ ginger
- cutting board
Cut the scallions, so they can fit in the pot. Cut the garlic gloves in halv and slice the ginger into thick slices.
- 1000 ml hot water
- 1¼ chicken stock cubes
- big pot
- cooking spoon
Add the hot water to a big pot and dissolve the chicken stock cubes in the hot water.
Add the scallion, ginger and garlic to the water. Let it simmer at medium heat for an hour.
- ¾ pinches pepper
- 160 g chicken breasts
- ¾ pinches salt
- ovenproof pan
40 minutes before the broth is done, start preparing the chicken breast by adding a pinch of salt and pepper to the chicken, and bake it for about 35 minutes or until it's cooked all the way through.
- 150 g egg noodles
Boil the egg noodles according to the packag and rinse it with cold water afterwards.
- 1¼ eggs
Soft boil the eggs (about 3-4 minutes) and instantly add it to ice cold water, so it won't keep boiling.
- fine sieve
When the broth is done simmering, sieve the vegatables from the broh into a bowl.
- ⅜ stalk scallion (for serving)
- ⅜ carrot
- cutting board
Cut the carrots into different shapes or just into small pieces if you're lazy :) Chop the scallion into small pieces.
- 2 tsp soy sauce
- ¼ tsp sesame oil
- 5 bowls (for serving)
Into the 5 bowls you will serve the ramen in, add a tablespoon off soy sauce (or more if you like) to each bowl and half a tablespoon of sesame oil (or more) to each bowl. Add as much chicken broth to bowl as you like, as many noodles you want and mix it.
Add slices of chicken, as much scallion and carrot you like. Peel the eggs, cut them in half and place half an egg in each bowl. Bon appetite! :)