Chicken Ramen
Fuel yourself with this easy chicken ramen noodle soup!
INGREDIENTS
| Soy sauce | 3 Tbsp |
| Mirin | 3 Tbsp |
| Carrot | 1 pce |
| Onion | ½ pce |
| Eggs | 2 pces |
| Chicken stock cubes | 2 pces |
| Boneless skinless chicken breasts | 300g |
| Chinese cabbage | ½ pce |
| Mushrooms | 30g |
| Ramen noodles | 2 nests |
INSTRUCTIONS
Make the broth
In a saucepan, mix 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sugar. Add ½ diced carrot and ½ sliced onion, then bring to a boil.
Prepare the eggs
Boil 2 large eggs. Cook for 6 minutes for a soft yolk or 9-10 minutes for a hard-boiled egg. Place the eggs in a zip-lock bag, add some broth, and refrigerate for 2 hours.
Cook the chicken
In 800ml of boiling water, dissolve 2 chicken stock cubes. Add 300g of chicken breast and cook until fully done. Set aside.
Add vegetables
Toss in ½ diced carrot, 30g of mushrooms, and ½ a cabbage into the boiling stock.
Add the noodles
Add 2 nests of egg noodles, bringing the mixture to a boil. Simmer for 2-5 minutes or until the noodles are tender.
Assemble the ramen
In a ramen bowl, place the noodles, sliced chicken breast, and halved eggs. Pour the hot broth over everything and garnish with chives. Serve immediately.
