"CHICKEN RAMEN SOUP"

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

• 1 chicken breast
• 6 oyster mushrooms
• 2 eggs, hard boiled
• 1 spring onion, sliced
• salt and pepper

Kitchen Tools

• 2 saucepans
• 1 wooden spoon
• 1 sieve
• 1 slotted spoon
• 1 chopping board
• 1 knife
• 1 ladle
• 1 tray

Chicken Ramen Cooking Instructions:

• Step 2: Make the broth
  Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes.

• Step 3: Sieve the broth
  Place the sieve over the other saucepan and strain the broth.
  Then put it back on the heat.

• Step 4: Poach the chicken and mushrooms
  Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat. If the chicken becomes too hot it will dry out: this way it will stay moist. Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

• Step 5: Cook the noodles
  Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.

• Step 6: Prepare the chicken
  Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.

• Step 7: Serve
  Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Add a little more broth and your soup is ready.In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.