Ramen, Japanese noodle soup
What you need:
2 boiled eggs
1 finely chopped lemongrass
100 g. Bean sprouts
200 g. Chicken breast
7.5 dl. chicken stock
2 tbsp. mirin (sweet Japanese rice wine)
2 tbsp. Sake (Japanese rice wine)
2 tbsp. soya sauce
125 g. Noodles
10 g. Finely chopped ginger
2 tsp. sesame oil
4 spring onions
How to make it:
Fry chicken breast in sesame oil. Add the lemon grass and ginger.
Boil the eggs for 5 minutes.
Bring broth to a boil and add the mirin, sake and soy sauce.
Cut the chicken breast into cubes and slice the spring onions finely.
Add the chicken, broccoli and noodles. Boil about 5 min until the noodles are tender. Add the bean sprouts 1 minute before serving.
Serve in bowls with finely chopped spring onions on top, half egg and a lime boat. Eat the filling with chopsticks and soup with a spoon (or drink it from the bowl).