Ramen with Chicken and Egg

Ingredients

• 450 g chicken breast fillet
• 4 tbsp sesame oil
• 3 tbsp Rice vinegar
• 3 tbsp Soy sauce
• 350 g broccoli (half a large head)
• Salt
• 150 g green beans
• 200 g ramen noodles
• 4 eggs
• 1 red chili pepper
• 4 Spring Onions
• 1 Garlic clove
• 20 g Ginger
• 800 ml poultry broth
• Pepper
• 1 sheet nori seaweed
• 0.5 slice whole-grain toast
• Cayenne pepper
• 1 tsp black sesame seeds (5 g)

Instructions

1. 1.

   Rinse and pat dry the chicken. Heat 2 tbsp sesame oil in a pot. Brown the chicken around on medium heat for 6 minutes. Deglaze with rice vinegar, add 200 ml water and 2 tbsp soy sauce, then simmer for another 6–8 minutes.

2. 2.

   Meanwhile clean the broccoli, cut into small florets, wash, and boil in salted water for 4 minutes until al dente. Wash and trim the green beans, then cook in salted water for 6–8 minutes as well.

3. 3.

   Cook ramen noodles according to package instructions, then drain and set aside. Boil eggs for 6 minutes for a soft‑centered yolk, then shock them in cold water. Slice the chili into thin rings. Trim and slice spring onions into thin rings. Peel garlic and ginger, then cut into fine slices. Heat 1 tbsp oil in a pan. Sauté garlic, ginger, and chili over medium heat for 3 minutes, then add half of the sliced spring onions and cook for another 2 minutes.

4. 4.

   Remove the chicken from the pot and set aside. Fill the pot with broth to about 1 liter, adding garlic, ginger, chili, and the sautéed spring onions. Bring to a boil, cover, and simmer over low heat for 5 minutes. Season with remaining soy sauce, salt, and pepper. Slice the cooked chicken into thin strips.

5. 5.

   Toast the nori sheet in a non‑stick pan over low heat for 1 minute, then cut into strips. Heat the remaining oil in the pan, add the toast crumbs, and brown them for 3 minutes over medium heat; set aside. Place noodles in four soup bowls. Arrange nori strips, chicken slices, broccoli, green beans, and remaining spring onions on top. Pour seasoned broth over everything. Peel the eggs, halve them, and arrange on the soup. Sprinkle generously with sesame seeds and crispy toast crumbs.