| 2 Litres - Chicken Stock | |
| 2 Garlic Cloves | |
| 2-3 cm Piece Fresh Ginger | |
| 45ml Soy Sauce | |
| 5ml Sesame Oil (Optional) | |
| 350g Cooked Chicken - Shredded | |
| 140g Dried Ramen Noodles | |
| 4 Large Eggs | |
| ** Optional Toppings ** | |
| 150g Sweetcorn (Optional) | |
| 100g Mushrooms - Thinly Slices | |
| 2-3 Spring Onions - SLiced | |
| Nori Sheets |
| 1. | Add the stock, garlic, and ginger to a large pot, and bring to a gentle simmer over medium heat. |
| 2. | Simmer 5-7 Minutes, then remove garlic and ginger. Stir in Soy Sauce and sesame oil. |
| 3. | Bring a small pot of water to boil. Gently lower in the eggs and boil for 7 minutes (large) - 6 minutes (medium). Transfer to cold water and peel then halve. |
| 4. | Cook noodles in water, drain, rinse. |
| 5. | Divide noodles into bowls. Top with shredded chicken and chosen vegetables. Pour over hot broth and finish with egg halves. |
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