Summary

Ingredients

• 1 kg chicken, a whole or chicken leg
• 2 cloves garlic)
• 1 piece (s) ginger, approx. 2 cm, peeled
• 2 spring onions, cleaned
• sesame oil
• 0.5 stick ½ leek, cleaned
• 3 medium carrot (s), peeled
• parsley
• 1 bay leaf
• salt
• some peppercorns
• Chilli flakes
• Sriracha sauce
• soy sauce
• 400 g pasta
• some shiitake mushroom (s), optional
• 6 egg (s)

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Instructions

1. Put the chicken with 1 spring onion, carrots, leek, parsley, bay leaf, peppercorns, salt and chilli flakes (to taste) in a saucepan. Cover with water, bring to a boil and simmer for about 1 hour.
2. In the meantime, chop the white side of the second spring onion, ginger and garlic as finely as possible and sauté in sesame oil over medium heat. Finely chopped mushrooms or similar can also be found here. can be added.
3. Cut the green of the spring onion into rings.
4. When the spices are well browned in the sesame oil, deglaze with a generous portion of soy sauce and sriracha (if you like). Reduce the heat and let the soy sauce caramelize.
5. Remove the chicken from the pot and break it open slightly to allow it to evaporate faster. Pour the broth through a sieve and put it back into the pot without the vegetables.
6. Boil water in a small saucepan and add the eggs. Cook for 8-10 minutes to taste and quench well. Peel and cut in half.
7. Pour some of the broth into the pan with the spices, stir well to scrape everything from the bottom and season the broth with the resulting seasoning mixture. Peel the meat off the chicken. Cook the noodles in the broth and arrange everything together with soup bowls. Serve sprinkled with the green of the spring onion.