Chicken Ramen with Poached Egg

Original Japanese chicken broth soup, very tasty! Ramen with eggs is very popular in its historical homeland. And since it contains quite common ingredients, anyone can make it. It turns out rich and appetizing, with the fragrant aroma of ginger and garlic. The poached egg adds a special twist.
cook time: 40 min
Nora Vaughn
Chicken Ramen with Poached Egg

Nutrition Facts (per serving)

97
Calories
3g
Fat
10g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Chilli (optional) to taste
Salt to taste
Ginger 10 g
Eggs 4 pc
Table vinegar (9%) 1 tbsp
Vegetable oil 2 tbsp
Greenery (green onions or parsley) to taste
Sesame (For decoration) 10 g
Soy sauce 1 tbsp
Chicken bouillon 1.5 l
Egg noodles 350 g

Recipe instructions

Step 1

Step 1
How to make Ramen with egg? First, prepare all the necessary ingredients. Prepare chicken broth in advance, or use ready-made semi-finished product in a cube. You can choose the noodles as you wish; many are prepared from doshirak or chan ramen. I have egg noodles.

Step 2

Step 2
Peel the garlic and crush it under a press.

Step 3

Step 3
Peel and rinse the ginger root, then grate it on a fine grater.

Step 4

Step 4
Pour vegetable oil into the pan and bring to a boil over heat, then add garlic and ginger to the oil and fry lightly.

Step 5

Step 5
Pour chicken broth into the pan and bring to a boil, then pour in soy sauce, add chili powder (powder) and salt.

Step 6

Step 6
Add egg noodles to the boiling broth, simmer for 3-4 minutes and remove from heat.

Step 7

Step 7
Make poached eggs to serve the soup, to do this, pour 5-7 cm of water into a ladle, add vinegar and bring to a boil, but not too much, just so that there are small bubbles, make a funnel in the water using a whisk and break the egg into it closer to the wall, cook until done.

Step 8

Step 8
Cook the eggs separately; if you want the yolk inside to remain liquid, cook for 2 minutes, if not, then 4 minutes.

Step 9

Step 9
Chop the greens coarsely; if you use parsley, do not throw away the stems, they give a greater aroma than the leaves themselves.

Step 10

Step 10
Divide thick noodles with a small amount of broth into four bowls, top with a poached egg, sprinkle with herbs, thinly sliced chili pepper and sesame seeds. Serve Ramen soup hot. Bon appetit!

Additional rubrics

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