Step 1

Making the chicken broth: In a large soup pot, add 2 tbsp. of vegetable oil and the onion and cook for 1 minute, then add the garlic and the chicken and roast it for 3 minutes. Then add water, turmeric, half of the paprika, and the black pepper and cook for about 30 minutes. Then, add the rest of the paprika and 1tbsp of vegetable oil and cook for another 12 minutes.

Step 2

While you waiting for your broth, start working on your eggs: In a small pot bring water to a boil. There should be enough water to cover the eggs. Set a timer for 6 minutes and rotate the eggs gently. A minute before your timer ends, prepare a bowl with water and ice cubes. After 6 minutes, take out the eggs from the boiled water and move them to the icy-cold water for about 5 minutes. Then, gently peel the eggs and place them in a bowl with the soy sauce and mirin.

Step 3

Prepare the chicken breast: here you can make the chicken breast the way you like. Since the Ramen is rich in flavors, try to make it with natural flavor. I like to grill my chicken breast and season it with salt, pepper, soy sauce, and a bit of paprika to get some color.

Step 4

Cook the noodles in salted boiling water according to the instructions on the package.

Step 5

Time to work on the bowl: In a Ramen bowl (or any large size soup bowl) add the soy sauce and Mirin, then add the noodles and chicken broth you made earlier and gently mix. Take out the eggs from the sauce and cut them in halves, place them in the soup, then add the scallion, garlic, and ginger (I like to add garlic and ginger in the middle of the bowl). Add the chicken breast, and sesame oil roasted seaweed and you are ready to go!