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Ingredients

For the broth
1 tbsp of sesame oil
4 stems of spring onion or spring onions with their green tops; use the white part for the broth and the green part for garnish
2 pods of garlic
2 cm of ginger root
3 tbsp of soy sauce
2 tbsp of nuoc-mâm sauce
2 cubes of chicken broth or 1 packet of infused broth
3.4 fl oz of water

Instructions

Preparation of marinated eggs

Bring a pot of water to a boil and gently lower the eggs into it using a tbsp.
Simmer for 6 to 7 minutes so that they come out "soft-boiled."
Rinse the eggs under cold water.
Peel them and place them in a bowl.
Pour the soy sauce over them and let them marinate for half an hour, turning them occasionally.

Cutouts

Meanwhile, rinse and clean the scallion stalks (or spring onions, if you prefer).
Cut the green parts into rings and set them aside for the final garnish.
Thinly slice the bulbs.
Flatten the garlic cloves with the flat side of a knife. Peel and remove the germ.
Peel the ginger.
Grate the ginger and garlic, then set them aside together.
Rinse the shiitake mushrooms quickly under running water.
Slice them into strips.

Preparing the broth

Bring the water to a boil.
In a pot, heat the sesame oil (use the amount listed in the broth ingredients).
Sauté the garlic, ginger, and chopped white parts of the scallions for about 2 minutes
Next, add the soy sauce and nuoc-mâm, along with the bouillon (cubes or a packet to steep).
Pour in the boiling water and let it simmer for 10 minutes.

Shiitake Mushrooms and Chicken

In a skillet, heat the amount of sesame oil specified for the shiitake mushrooms.
Add the shiitake mushrooms and sauté them for 15 minutes.

To avoid any risk of dermatitis, the shiitake mushrooms must be cooked all the way through. If you follow the cooking time listed, you’ll be safe—I’ve already built in a safety margin!
Next, add the oil specified for the chicken, and brown the chicken breasts for a few minutes on each side.
Add the sweet soy sauce and deglaze over low heat, turning the breasts several times.
Cooking should take another 5 to 10 minutes, depending on the thickness of your breasts.

The chicken must be cooked through and not pink inside. If necessary, check by cutting the breast in half at its thickest point.

Assembly and service

Bring the broth back to a boil, then add the ramen noodle blocks.
Simmer for 5 to 6 minutes.
Once cooked, gently separate the ramen noodles with two forks, being careful not to tear them.
Meanwhile, slice the chicken breasts.
Divide the ramen noodles among the bowls.
Place a few slices of chicken on one side, followed by half an egg. Then
add the mushrooms to the other side.
Pour the hot broth over everything (being careful not to pour it over the egg).
Top with slices of onion or scallions and sprinkle with sesame seeds.
Serve the ramen immediately so it stays piping hot, and enjoy! 😋

My Easy Homemade Ramen