Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

• 1 chicken breast
• 6 oyster mushrooms
• 2 eggs, hard boiled
• 1 spring onion, sliced
• salt and pepper

Kitchen Tools

• 2 saucepans
• 1 wooden spoon
• 1 sieve
• 1 slotted spoon
• 1 chopping board
• 1 knife
• 1 ladle
• 1 tray

Video Instructions:

• Step 2: Make the broth
  Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes.

• Step 3: Sieve the broth
  Place the sieve over the other saucepan and strain the broth.
  Then put it back on the heat.

• Step 4: Poach the chicken and mushrooms
  Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat. If the chicken becomes too hot it will dry out: this way it will stay moist. Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

• Step 5: Cook the noodles
  Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.

• Step 6: Prepare the chicken
  Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.

• Step 7: Serve
  Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Add a little more broth and your soup is ready.In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

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