Ramen Soup

Ingredients

• 450 g chicken breast fillet
• 4 tbsp sesame oil
• 30 ml rice wine
• 3 tbsp Soy sauce
• 1 tbsp mirin (Japanese rice wine)
• 200 g ramen noodles
• Salt
• 2 eggs (medium size)
• 1 chili pepper
• 1 Spring onion
• 250 g small mushrooms (e.g., button, oyster)
• 2 Garlic cloves
• 20 g Ginger
• 800 ml poultry broth
• Pepper
• 1 tbsp toasted sesame seeds (15 g)

Instructions

1. 1.

   Rinse and pat dry the chicken. In a pot heat 2 tbsp oil. Brown the chicken fillets all around over medium heat for 3 minutes. Deglaze with rice wine, add 200 ml water, 2 tbsp soy sauce and mirin, stir in the chicken and simmer gently for 8 minutes until cooked through.

2. 2.

   Meanwhile pour boiling salted water over the noodles and let them sit for 5 minutes. Then drain and set aside.

3. 3.

   Boil eggs in running water for about 6 minutes to achieve a soft‑set yolk, then shock in cold water and peel. Halve the chili lengthwise, deseed, wash and chop. Trim and finely dice the spring onion. Clean the mushrooms and cut them in half or slice according to size. Peel garlic and ginger and thinly slice.

4. 4.

   Heat the remaining oil in a pan. Sauté the mushrooms for 3 minutes over medium heat. Add garlic and ginger and cook briefly with them.

5. 5.

   Remove the chicken from the pot, add the liquid back and top up with broth to about 1 litre, then bring to a boil. Stir in mushrooms, chili and spring onion and let the soup simmer for 5 minutes.

6. 6.

   Season the soup with remaining soy sauce, salt and pepper. Slice the cooked chicken into strips, place noodles in bowls and pour hot soup over them. Halve the eggs, place one half on each ramen bowl and sprinkle everything with toasted sesame seeds.