Ramen with eggs on chicken broth

Broth with the addition of soy sauce, garlic and ginger is saturated, and the noodles are naked by its bright taste. The dish is complemented by delicate eggs.

Cooking time

Total 30 min.Active

(your participation is required)

30 min.The number of servings4


Garlic1-2 Cabbitant Close -pierced Luke3–4 stem -barabed oil1 st. spoonsos chili or Srirach ½ h. Lozhkikurin broth1 400 million sauce1 st. spoon -pavement sauce1 tbsp. spoonlapsha ramen350 gyaits4 plastuxus 9%-y1 st. spoon

Can add

Zapeno tasteful pepper to taste


  1. Pass the garlic through the press. Gish ginger on fine grater, half a teaspoon is enough. Finely chop the green onion.
  2. Pour oil into the pan. Add garlic, ginger, green onions and sharp sauce. Fry over medium heat for 2-3 minutes.
  3. Pour in chicken broth, fish sauce and soy. Make strong fire and bring the liquid to a boil.

    Try the broth to taste. If it seems too saturated, pour a little water.

  4. Put the noodles in the broth and cook for about 3 minutes or longer. See the exact time on the packaging of noodles.
  5. To cook eggs, pour 5-7 cm of water into another pan and heat. Add vinegar.

    The water should be hot, but not very seething, with a small amount of bubbles.

  6. Make a corner in a saucepan a funnel. Lower the egg without a shell into the pan not into the funnel itself, but closer to the wall. Cook eggs in turn.

    For liquid yolk, cook one and a half to two minutes, for a thicker one-about 4 minutes.

    How to cook perfect eggs of a pashot

  7. Pour the finished ramen into four bowls, put the eggs on top. You can add a little greenery and spicy pepper.

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