Ramen bowl

Ingredients for 2 servings:

• 2 tbsp sesame oil
• 3 garlic cloves
• 2 cm ginger
• 1 chili pepper(s), optional
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 50 g miso paste
• 1 ½ liters of water
• 2 tsp, heaped vegetable stock powder
• 4 eggs
• 2 carrots
• 200 g mushrooms
• 3 packs of ramen noodles, 150 g each, pre-cooked
• 300 g chicken strips
• salt and pepper
• 1 dash of teriyaki sauce, e.g. with garlic
• 2 spring onions
• e.g. corn
• e.g. sesame

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Finely chop the garlic, ginger, and chili pepper (optional). Cut the carrots into sticks, clean and quarter the mushrooms. Slice the spring onions into rings. Heat the sesame oil in a high saucepan and sauté the garlic, ginger, and chili pepper. Then add the soy sauce, apple cider vinegar, and miso paste. Top up with water and add the vegetable stock powder. Bring the stock to a boil and simmer for about 5 minutes. Meanwhile, cook the eggs as desired, and in a separate pan, fry the carrot sticks and mushrooms one after the other. Add the ramen noodles to the stock and cook according to the package instructions. This only takes about 2 minutes. Sear the chicken strips, season with salt and pepper, and finally add a generous splash of teriyaki sauce. Let the liquid evaporate until the chicken has absorbed the sauce. Transfer the ramen noodles to a suitable bowl and fill with stock until everything is well covered. Garnish the noodles with carrots, mushrooms, eggs, corn, and chicken. Then generously scatter spring onions and sesame seeds on top.