Chicken ramen

Step 1/ 10

• ¾ stalks scallions
• 1¼ cloves garlic
• ⅜ ginger

• knife
• 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.

Step 2/ 10

• 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.

Step 3/ 10

Add the scallion, ginger and garlic to the water. Let it simmer at medium heat for an hour.

Step 4/ 10

• ¾ pinches pepper
• 160 g chicken breasts
• ¾ pinches salt

• ovenproof pan
• oven

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.

Step 5/ 10

• 150 g egg noodles

Boil the egg noodles according to the packag and rinse it with cold water afterwards.

Step 6/ 10

• 1¼ eggs

• pot

Soft boil the eggs (about 3-4 minutes) and instantly add it to ice cold water, so it won't keep boiling.

Step 7/ 10

• fine sieve
• bowl

When the broth is done simmering, sieve the vegatables from the broh into a bowl.

Step 8/ 10

• ⅜ stalk scallion (for serving)
• ⅜ carrot

• knife
• cutting board

Cut the carrots into different shapes or just into small pieces if you're lazy :) Chop the scallion into small pieces.

Step 9/ 10

• 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.

Step 10/ 10

• knife

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! :)