Ramen Noodle Soup

Adapted from BBCGoodFood's Japanese Ramen Noodle Soup

Ingredients

1/2 lb. thinly sliced chicken breast
2 garlic cloves, minced, divided
2 T. soy sauce
1 quart water
2 t. chicken bullion paste
few drops fish sauce
1/4 t. Chinese five spice
dash of ghost chili flakes

1/4" ginger, finely grated
10 oz. ramen noodles, authentic handmade type, not the dried type
1 medium carrot, coarsely grated
1 T. minced cilantro
3 hard-boiled eggs, peeled and halved

Garnish:
4 small radishes, grated
sprinkle of sesame seeds
sliced green spring onions (shallots)
slivered fresh chili peppers

Directions
Marinate the chicken with 1 clove of garlic, soy sauce, and sesame oil.  Fry the chicken in a large saucepan on medium-high heat.  Put into a bowl and reserve.

Add the water and bullion to the saucepan on medium, with the ginger, five spice, fish sauce, chili flakes, and remaining garlic, and bring to a boil.  Cook the ramen according to the package directions, and remove to a separate bowl with a spider or tongs.

Return the stock to a simmer.  Add the carrot and cilantro.  Taste and adjust flavor, if necessary.

Divide the noodles into 3 soup bowls. Arrange the chicken and eggs on top of the noodles.  Divide the soup among the three bowls.  Garnish.

Nutrition Facts

Servings 3.0
Amount Per Serving
calories 445
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 2 g	9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 259 mg	86 %
Sodium 1068 mg	44 %
Potassium 523 mg	15 %
Total Carbohydrate 61 g	20 %
Dietary Fiber 11 g	45 %
Sugars 6 g
Protein 35 g	71 %
Vitamin A	109 %
Vitamin C	36 %
Calcium	12 %
Iron	27 %