Chicken Ramen

Method

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1. 01Broth: In a Large stock pot, add skinless chicken breasts, peeled onion, celery and two whole carrots Add salt, and fill the pot with water to top. Bring to a boil and then reduce to a simmer. Cover and let cook for 2-3 hours.
2. 02Remove onion, celery and carrot from broth and discard or enjoy separately.
3. 03Remove chicken from broth and remove chicken from the bone. Shred and set aside. Discard bone and bone fragments.
4. 04In a saute pan, add sesame oil over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant. Remove garlic and ginger and place into broth. Add soy sauce and bring to a boil and then keep on a low simmer.
5. 05In the same skillet, add the sliced mushrooms and cook for 3-5 minutes or until softened. Remove mushrooms and set aside.
6. 06Use a julienne peeler to slice the remaining (raw) carrot into shreds. Set aside.
7. 07Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.
8. 08Divide the ramen, chicken, mushrooms, carrot shreds, soft boiled eggs, and broth evenly into bowls.
9. 09Top the ramen with scallions and sesame seeds. Then garnish with toppings of choice and enjoy!