Stew ramen with chiken
Prepare all the ingredients.
Mark the chicken in a pan with olive oil, season, until done, remove from the heat and cut into ½ cm strips. Reserve it.
Boil the noodles in water, 3 to 4 minutes, drain and set aside, boil the eggs for 5 minutes, peel, cut in half and set aside. The yolk should be a bit raw.
Bring the broth to the boil with the ginger, add the mirin and the soy sauce, boil 2 minutes and leave to infuse for 2 more minutes.
In a bowl, add the noodles, cover with broth, add the chicken, ½ egg, bean sprouts, and chives.
Enjoy it!
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