Ramen
Serves 4
Ingredients
Method
1600 ml. Chicken Broth
60 ml. Soy Sauce
30 ml. Sake
2 Garlic Cloves, Minced
20 g. Fresh Ginger, Minced
400 g. Ramen Noodles
400 g. Boneless Chicken Thighs
2 Eggs
2 Green Onions, Chopped
50 g. Nori Sheets
In a large pot, combine chicken broth, soy sauce, sake, garlic, and ginger, bring it to a boil then let it simmer.
In another pot, cook ramen noodles according to package instructions, then drain and set aside.
Cook the chicken thighs until no longer pink, then slice into thin pieces.
Boil the eggs to your preferred level of doneness, peel and slice in half.
Divide the cooked ramen noodles into 4 bowls, pour the broth over the noodles.
Top with sliced chicken, half an egg, chopped green onions, and a piece of nori.