Chicken Ramen

Make the broth: In a saucepan, mix 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sugar. Add ½ diced carrot and ½ sliced onion, then bring to a boil.

Prepare the eggs: Boil 2 large eggs. Cook for 6 minutes for a soft yolk or 9-10 minutes for a hard-boiled egg. Place the eggs in a zip-lock bag, add some broth, and refrigerate for 2 hours.

Cook the chicken: In 800ml of boiling water, dissolve 2 chicken stock cubes. Add 300g of chicken breast and cook until fully done. Set aside.

Add vegetables: Toss in ½ diced carrot, 30g of mushrooms, and ½ a cabbage into the boiling stock.

Add the noodles: Add 2 nests of egg noodles, bringing the mixture to a boil. Simmer for 2-5 minutes or until the noodles are tender.

Assemble the ramen: In a ramen bowl, place the noodles, sliced chicken breast, and halved eggs. Pour the hot broth over everything and garnish with chives. Serve immediately.