Ramen – Japanese chicken noodle soup

Ingredients for 6 servings:

• 1 soup chicken
• 4 carrots
• 1 leek(s)
• 4 garlic cloves
• 3 cm ginger root
• 1 pinch of salt
• 100 ml soy sauce
• 80 ml sake or Chinese wine, or gin or vodka in a pinch
• 2 spring onions
• 3 cm ginger root
• 4 eggs
• 500 g Ramen noodles, in a pinch 3 times broken spaghetti will do
• some pepper
• some spring onions, cut into rings, for decoration

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 4 hours; Total time approx. 6 hours

the healthy alternative to the bag, tastes good even to children

The broth: Gently simmer the chicken, carrots, leeks, garlic cloves, and ginger in salted water for 3 to 4 hours. Remove the chicken from the broth and let it cool slightly. Remove the meat from the bones and cut into edible pieces. Hard-boil and peel the eggs. For the broth: In a lidded pot, heat soy sauce, sake, or similar, 2 thinly sliced ​​spring onions, and very finely chopped ginger. Stir in the meat. Simmer everything on low heat with the lid closed for about 10 minutes. Add the eggs and stir them frequently in the broth. Simmer everything for another 10 minutes. Cook the noodles according to the instructions until al dente and drain. Remove the leeks and garlic from the broth and discard. Slice the carrots and set aside. Strain the broth through a sieve into another large pot to obtain a nice, clear broth. Season the broth with pepper. Remove the meat and eggs from the broth. Stir the broth (from soy sauce, etc.) into the broth. Prepare bowls. Pour in the broth, add the noodles, place two halves of a sliced ​​egg in the broth, place the meat on top, and garnish with spring onion rings. Add the carrot slices. If desired, you can add more soy sauce. If there’s any leftover soup, I combine all the remaining ingredients in a pot and eat it the next day like a stew.