Ginger Chicken Ramen with Soft-Boiled Eggs

Ginger Chicken Ramen with Soft-Boiled Eggs : A clear broth scented with ginger and soy sauce, thin noodles and a runny egg. Japanese comfort food ready in under an hour.

• 4 servings
• Preparation 20 min
• Cooking 35 min
• Total 55 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : ginger chicken ramen

• 3 cloves of garlic
• 30 g fresh ginger
• 1 onion
• 10 g sesame oil
• 1000 ml chicken broth
• 40 ml soy sauce
• 2 tbsp miso paste
• 300 g thinly sliced chicken breast
• 250 g ramen noodles
• 4 eggs
• 2 scallions
• 100 g bean sprouts

Preparation : ginger chicken ramen

1. Put the garlic, ginger and the onion cut into quarters in the bowl, then chop. 5 secspeed 5
2. Scrape down the sides, add the sesame oil and saute. 3 min100°Cspeed 1
3. Pour in the broth, soy sauce and miso, then heat. 12 min100°Cspeed 1reverse
4. Meanwhile, cook the eggs for 6 minutes in a pot of boiling water, rinse under cold water and peel them.
5. Add the sliced chicken to the broth and cook. 8 min95°Cspeed 1reverse
6. Cook the noodles separately according to the package directions, drain them and divide among four bowls.
7. Pour in the broth and chicken, then top with half an egg, bean sprouts and thinly sliced scallions.

Storage: The broth keeps for 2 days in the refrigerator, with the noodles stored separately.