The Best Chicken Ramen

If you don't already have cooked chicken, first season chicken breasts with salt and pepper, brush lightly with oil, and roast in a preheated oven at 425ºF/220ºC for 15-18 minutes, or until the internal temperature reads 165ºF/75ºC. Then leave it to rest under foil until needed.

If you don't already have ramen eggs prepared/ready to use, you can make regular soft-boiled eggs. Add the eggs to boiling water and simmer for 7-8 minutes (depending on how runny you prefer the yolk). Then, immediately transfer them to an ice bath and wait at least 5 minutes before peeling the eggs and slicing them in half.

Clean the mushrooms if needed, mince the ginger and garlic, and slice the scallions.

Heat the oil in a large pot over medium heat. Once hot, add the garlic and ginger and sauté for 1-2 minutes until softened.

Add the soy sauce and mirin, stir well, and cook for a minute. Then pour in the chicken stock, cover, and bring to a boil before removing the lid and reducing it to a simmer for 5 minutes.

Stir in the mushrooms and allow the mixture to simmer gently for 10 minutes.

While simmering the broth, cook the noodles. Refer to the package instructions for the cooking time (usually just 2-3 minutes).

Slice the chicken. Divide the noodles and chicken between 2 large bowls and pour the broth over that. Add the sliced egg halves and finally sprinkle them with the scallions and some sesame seeds. Enjoy!