Ramen soup

Ingredients for 4 servings:

• 1 soup chicken
• 3 carrots
• ¼ celery
• 1 onion(s)
• ½ stalk(s) leek
• 2 cm ginger root
• 1 small red chili pepper(s)
• n. B. water
• 1 shallot(s)
• 4 cl sake
• 4 cl soy sauce, light
• 1 cm ginger root
• 1 pinch(s) of sugar
• 1 dash of oyster sauce
• 250 g veal loin
• 4 eggs
• 2 carrots, cut into fine strips (julienne)
• 2 stalk(s) spring onion(s), sliced ​​into thin rings
• 100 g mu-err mushrooms
• 1 pack of radish sprouts
• 1 jar soy sprouts, drained
• 1 nori sheet, cut into thin strips
• 2 tomatoes, quartered
• 250 g Chinese egg noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Place the chicken and vegetables (from carrots to chili peppers) in a tall pot and add enough water to cover. Simmer for about 3 hours. For the soup seasoning, sauté the shallot in a smaller pot and deglaze with sake and soy sauce. Bring to a boil. Add the ginger, sugar, and oyster sauce. Boil the 4 eggs, peel them, and add them to the soup seasoning along with the veal loin. Let it simmer for 3 hours at about 60°C. For the soup garnish, cut the remaining ingredients into bite-sized pieces. Serve everything in a bowl with Chinese noodles.