Summary

Ingredients

For the broth:

• 1 soup chicken
• 4 carrot (s)
• 1 leek stick (s)
• 4 clove (s) garlic
• 3 cm ginger root
• 1 pinch (s) salt

For the brew:

• 100 ml soy sauce
• 80 ml sake or Chinese wine, if necessary gin or vodka
• 2 spring onion (s)
• 3 cm ginger root

Moreover:

• 4 egg (s)
• 500 g ramen noodles, in an emerency 3 times broken spahetti is enouh
• some pepper
• some spring onions, cut into rings, for decoration

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Instructions

1. The broth:
2. Gently cook the soup chicken, carrots, leek, garlic cloves and ginger in salted water for 3 to 4 hours.
3. Lift the chicken out of the broth and let cool down a little. Remove the meat from the bones and cut into edible pieces.
4. Hard boil the eggs and peel them.
5. For the brew:
6. In a saucepan with a lid, heat the soy sauce, sake or similar, 2 spring onions cut into small rings and very finely chopped ginger. Fold in the meat. Let everything simmer for about 10 minutes on a low flame with the lid closed. Lay in the eggs and turn them more often in the brew. Let everything simmer for another 10 minutes.
7. Cook the pasta until al dente according to the instructions and drain.
8. Remove the leek and garlic from the broth and discard. Slice the carrots and set aside. Drain the broth through a sieve into another large saucepan for a nice clear broth. Pepper the broth.
9. Lift the meat and eggs out of the stock. Stir the soy sauce etc. into the broth.
10. Prepare bowls. Pour in the broth, add the pasta, put in 2 halves of a sliced egg, put the meat on top and decorate with spring onion rings. Add the carrot slices. If necessary, soy sauce can also be added.
11. If there is still soup left, I put all the remaining ingredients together in a saucepan and eat them like a stew the next day.