How to Make Ramen

Start cooking the eggs. It is important that the yolk remains liquid, so 6 minutes in boiling water will be enough. Once cooked, peel and set aside.

In a large pot, heat the chicken stock to boiling point. Cook the chicken breast for 20 minutes, removing it once it is done and let it cool before slicing it thinly. For a vegetarian version, simply substitute a vegetable stock for the chicken broth and omit the chicken breast.

In the same pot with the broth, add the ramen noodles and cook them according to the package directions. Avoid overcooking them, as they lose texture and absorb too much broth.

In a separate pan, heat the sesame oil and add the garlic powder and soy sauce. This will be the dressing for our noodles. Let it cook for a few minutes for the flavors to integrate.

Now it's time to assemble the ramen bowls. Place a portion of noodles on the bottom, cover with the hot broth and top with the chicken slices, halved eggs, and garnish with the bean sprouts, scallions and seaweed (if you decided to use it). Ramen noodles can be found in supermarkets or specialty stores, but you can also use rice noodles as a substitute.

Finally, add a teaspoon of miso to each bowl and stir well before serving. This fermented paste enhances the flavor of the broth and gives that characteristic umami touch to the ramen. If you don't have miso, you can use dashi broth or simply chicken broth with a little soy sauce.