Ramen with miso turkey, udon noodles, mushrooms and boiled egg

Ingredients for 2 servings:

• 200 g dried udon noodles
• 250 g turkey schnitzel
• 2 tbsp miso paste
• 200 g mushrooms
• 1 tbsp chicken broth powder
• 740 ml water
• 2 eggs
• 1 spring onion(s)
• 1 large red chili pepper(s)
• 1 tbsp black sesame seeds
• 4 tbsp wok oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Alternatively, chicken instead of turkey and shiitake instead of mushrooms

Cut the turkey cutlets into thin strips, mix with the miso paste and 1 tablespoon of oil, and let marinate for at least 15 minutes. Cook the eggs in boiling water for 10 minutes, rinse with cold water, peel, and halve. Cut the mushrooms into thin strips, the spring onion crosswise into strips, and the chili pepper into rings. Break the udon noodles in half and cook in a small pot for 5 minutes. If you are using vacuum-packed noodles instead of dried noodles, you can skip this step. Heat 3 tablespoons of wok oil in a large pot and fry the mushrooms until very hot. This searing is important for the umami effect in the soup. They should be golden brown when cooked. Push the mushrooms to the side of the pot and sear the turkey strips in the middle until roasted. Dissolve the chicken stock powder in 750 ml of hot water and add it to the mushroom and turkey mixture, then simmer gently for 3 minutes. Then add the noodles and heat briefly. Serve on deep plates, add the egg halves, top with spring onions, chili, and sesame seeds, and enjoy.