4 eggs, medium
water, boiling
For the broth
1 carrot
1 zucchini
1 leek
1 spring onion, the white part
1 chicken, breast fillet
1 bay leaf
10 pepper corns
1 chicken bouillon cube
750 g water
For the ramen
60 g noodles, instant rice
3 green beans, fresh
50 g spinach
2 tablespoon(s) sesame oil
5 tablespoon(s) soy sauce
To serve
coriander, fresh
1 spring onion, the green part


1.In a saucepan, add the salt and 4 eggs. Fill with boiling water and boil for 4-4 ½ minutes over medium heat.
2.Remove from heat, drain the hot water and add cold water in 3 batches to stop the boiling process.
3.For the broth
4.Coarsely chop half an onion and add it to a pot.
5.Add the edges of the carrot without peeling. Keep the carrot aside for the ramen.
6.Chop the zucchini into 4 pieces, lengthwise. Remove the seeds and add them to the pot. Reserve the rest for the ramen.
7.Cut the green part of the leek and add it to the pot along with the 2 outer leaves.
8.Remove the outer leaf from the spring onion and add it to the pot.
9.Cut the chicken into 4 pieces and add to the pot.
10.Add the bay leaf, peppercorns, bouillon cube and water. Place pot over low heat and simmer for 8-10 minutes.
11.Turn off heat, remove the chicken from the pot with a fork and set aside.
12.Line a strainer with a kitchen towel and drain the vegetables. Let them strain thoroughly to remove all of the liquid.
13.Transfer the broth to a saucepan. Add 1 tablespoon sesame oil and 3 tablespoons soy sauce.
14.Place over high heat and bring to a boil. You want the broth to be scorching so that the ramen noodles can get cooked.
15.For the ramen noodles
16.Divide the noodles between two bowls.
17.Chop the leek in half and cut in half again, lengthwise. Spread it apart, remove the central piece and cut into thin strips.
18.Cut away the green part of the zucchini and cut into very thin strips.
19.Chop the carrot in half, thinly slice and then cut into very thin strips.
20.Chop the green beans and spinach into small pieces.
21.Last, cut the chicken into small pieces.
22.Divide the vegetable strips and chicken between the bowls.
23.To each bowl, add 1 ½ tablespoons sesame oil and 1 tablespoon soy sauce.
24.Divide the broth between the ramen.
25.Using a spoon, submerge all of the ingredients into the hot broth so that they can get cooked.
26.Peel the 2 eggs, cut them in half and add 2 halves to each bowl.
27.To serve
28.Finely chop the green part of the spring onion.
29.Coarsely chop the coriander.
30.Top each bowl of ramen with greens and serve.

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