Ingredients
Method
- Make the broth
- Heat the sesame oil in a large saucepan over medium heat. Add the scallions, garlic, carrot, mushrooms, and cabbage, stirring frequently for about 3 minutes until the vegetables soften. Incorporate the ginger and, if desired, the brown sugar, cooking for an additional 30 seconds. Pour in the chicken stock and bring the mixture to a gentle simmer. Let it simmer for 10 minutes.
- Cook the eggs
- While the broth simmers, boil a pot of water and prepare a bowl of ice water nearby. Carefully lower the eggs into the boiling water using a slotted spoon. Simmer for 7 minutes for soft yolks or 9 minutes for fully set yolks. Transfer the eggs to the ice water and leave them to cool until ready to serve.
- Cook the noodles
- Bring the pot of water back to a boil and cook the ramen noodles according to package instructions (typically around 3 minutes). Drain the noodles in a colander.
- Assemble the soup
- Distribute the cooked noodles evenly among four bowls. Ladle the warm broth and vegetables over the noodles. Peel the cooled eggs, gently pat them dry, and slice them in half. Arrange the egg halves and sliced chicken breast on top of the noodles in each bowl.
Notes
Serve the ramen with soy sauce, Sriracha, fresh cilantro, and lime wedges for added flavor.