Homemade Ramen with Soft-Boiled Egg

1. 1 Chicken thighspack 900 g ≈ $3.99 130 g
2. 2 Egg noodlespack 400 g ≈ $2.50 70 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Green onionspack 50 g ≈ $1.30 10 g
5. 5 Fresh ginger≈ $8.00 per kg 5 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Soy sauce 20 ml
8. 8 Sesame seeds 2 g
9. 9 Salt 1 g

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

Method

1. Pour 500 ml water into a pot, add chicken¹ thighs, sliced ginger, and minced garlic⁶. Bring to a boil and skim off the foam.

2. Simmer on low heat for 25 minutes until the chicken¹ is tender (broth is clear, meat pulls away from the bone). Season with salt in the last 5 minutes.

3. While the broth simmers, boil the egg² for 6.5 minutes, then shock in ice water, peel, and slice in half.

4. Remove the chicken¹ from the broth, shred the meat, and slice it. Strain the broth and keep it hot.

5. Cook the noodles in boiling water as directed (3–4 minutes), then drain.

6. Add soy sauce to the broth and heat for 2 minutes.

7. Arrange noodles in deep bowls, top with chicken¹ slices, pour hot broth over, add egg² halves, and garnish with green⁴ onions and sesame seeds. Serve immediately.