Homemade chicken ramen with egg

1. 1 Chicken thighspack 900 g ≈ $3.81 130 g
2. 2 Pastapack 450 g ≈ $1.36 70 g
3. 3 Eggspack 10 pcs ≈ $1.89 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. Rinse the chicken¹, peel the ginger and garlic⁶, and pour about 450 ml of water into a pot and set it on the stove, bring to a light boil over medium heat.

2. Add the chicken¹ with ginger and garlic⁶ to the broth and simmer over medium heat for 25 minutes, uncovered, until the chicken is cooked.

3. In a separate pot, bring water to a boil and drop in the egg; simmer over medium heat for 6.5 minutes, then remove from heat, immediately cool in ice water, and peel.

4. Slice the egg in half and set aside until serving.

5. Cook the noodles in boiling water according to package instructions until al dente, then drain, let rest briefly and toss with a little broth to prevent sticking.

6. Return the chicken¹ to the broth, add soy sauce and heat over low heat for 2–3 minutes to let flavors mingle; add a little water if needed to reach a comfortable serving volume.

7. Place the noodles in a deep bowl, ladle over the hot broth with the chicken¹, add the halved egg, and sprinkle with green⁴ onions and sesame.

8. Serve immediately, with optional chopped greens⁴; if you like, swap the noodles for another pasta² or vegetable mix without changing the base broth.