Chicken and Egg Ramen

1. 1 Egg noodlespack 400 g ≈ $2.50 50 g
2. 2 Chicken thighspack 900 g ≈ $3.81 120 g
3. 3 Bouillon cubes to taste
4. 4 Soy sauce 15 ml
5. 5 Fresh ginger≈ $8.00 per kg 8 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Eggspack 10 pcs ≈ $1.89 1 pcs
8. 8 Green onionspack 50 g ≈ $1.30 10 g
9. 9 Sesame seeds 5 g
10. 10 Nori seaweed 2 g
11. 11 Sesame oil 4 ml
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour 450 ml water over the chicken² thigh, add the bouillon cube, ginger, and garlic⁶, and simmer gently for 20 minutes until the chicken is cooked through.

2. In a separate pot, lower the egg¹ into boiling water for 6 minutes, then transfer it to cold water and peel.

3. Remove the chicken² from the broth, shred the meat into pieces, and discard the skin and bones if needed.

4. Add the soy sauce and sesame oil to the broth, taste for salt, and bring to a gentle simmer.

5. Add the egg¹ noodles to the broth and cook for 4–5 minutes until tender.

6. Return the chicken² to the pot and heat through for 1 minute.

7. Ladle the soup into a bowl and top with the egg¹ halves, sliced green⁸ onion, sesame seeds, and nori strips.