Ramen bowls

Ingredients

1 tsp vegetable oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1/2 cup shredded carrots
1/2 cup mushrooms, sliced (optional)
4 cups Chicken or vegetable broth
1 TBSP vinegar
3 TBSP low-sodium soy sauce (more to taste)
2 3 oz portions of Ramen (discard the flavor packets)
250 g chicken breast
Handful spring onions
3 eggs
Salt and pepper

Method

Step 1

Heat oil in a medium-large saucepan over moderate heat . Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.

Step 2

Add the broth, vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding soy sauce if needed.

Step 3

Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.

Step 4

Carefully transfer the soup and noodles to bowls, and allow to cool. At this time, make your soft-boiled egg and chicken

Step 5

Season chicken with salt and pepper, add oil and pan sear on each side for 4 to 5 minutes 10 minutes in total ,let rest for half of the cooking time ,slice and set aside

Step 6

Cook sliced mushrooms until it gains some colour

Step 7

Bring a pot of water to a boil add eggs and boil for 7 minutes

Done

Nutritional Information (Per Serving)

Per person 758g

Calories 534 Kcal

Protein 44g

Fat 20g

Carbohydrates 56g

Vitamin A 361 mcg