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 chicken dry. Heat 2 tbsp oil in a pot. Brown chicken fillets all sides over medium heat for 3 minutes. Deglaze with rice wine, add 200 ml water, 2 tbsp soy sauce and mirin; simmer gently until chicken is cooked through in about 8 minutes.

2. 2.

   Meanwhile, pour boiling salted water over noodles and let them sit for 5 minutes. Drain and set aside.

3. 3.

   Cook eggs in boiling water for about 6 minutes to soft‑boil, then shock in cold water and peel. Halve the chili lengthwise, deseed, wash and chop. Trim and finely dice the spring onion. Clean mushrooms and slice or halve according to size. Peel garlic and ginger; thinly slice.

4. 4.

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

5. 5.

   Remove chicken from pot, add broth to bring volume back to about 1 L, and bring to a boil. Stir in mushrooms, chili, and spring onion; let the soup simmer for 5 minutes.

6. 6.

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