Place the whole chicken fillets in a bowl or plate and pour over 2 tablespoons of salted soy sauce.
200 g chicken breast
Cook the eggs in boiling water for 8 to 10 minutes.Let them cool slightly before peeling and cutting them in half. Set aside on a plate. 4 eggs
Clean the spring onions and thinly slice them into rings. Place them in a bowl for later use.
2 spring onions
In a saucepan, fry the pressed garlic with the peeled and grated ginger for 3 minutes over medium heat in a tablespoon of sesame oil.
1 garlic clove, 3 teaspoons fresh ginger, Sesame oil
Clean and slice the mushrooms. Add them to the pan with the garlic and ginger.Also add half of the sliced spring onions.Sauté them for 5 minutes with a tablespoon of sesame oil. 200 g button or shiitake mushrooms
Cook the noodles in boiling water according to the package instructions. Drain and set aside.
125 g ramen noodles
Pour the water into the saucepan, add the remaining 2 tablespoons of salted soy sauce, the miso paste, the fish sauce, and the chicken stock cube.Cover and cook for 10 minutes over medium heat, stirring occasionally. 1 liter of water, 1 chicken or vegetable stock cube, 4 tablespoons salty soy sauce, 2 tablespoons fish sauce, 1 tablespoon light miso
In a frying pan, heat a tablespoon of sesame oil, add the chicken fillets, and drizzle with sweet soy sauce.Cook for 1 minute on each side over high heat, then reduce the heat and cook for 8 to 10 minutes over low heat, covered, turning regularly. 2 tablespoons sweet soy sauce
Add the noodles to the broth and stir.Divide among 4 bowls. Slice the chicken and arrange it in bowls over the broth.Add the halved eggs. Sprinkle with sesame seeds, coriander, or the remaining chopped onions, or even crispy fried onions.
Sesame seeds, Chopped fresh cilantro, Crispy fried onions
