Chicken Ramen

Prep the ingredients per the instructions above.

Mix the ingredients for the cucumber water. Let infuse in the refrigerator for at least 10 minutes.

Season the chicken on both sides with salt and pepper.

Heat half of the oil in a pot over medium heat. Saute the garlic and ginger for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.

Stir in the broth and soy sauce and bring to a simmer. Gently lower the eggs in their shells into the broth using a slotted spoon and let simmer for 8 minutes. Set a timer for the eggs. Once the timer goes off, remove the eggs from the pot with a slotted spoon and place them in a bowl of tap water. While the eggs are cooking, cook the chicken.

Set a skillet over medium heat. Once hot, add the remaining oil and cook the chicken until golden brown on both sides to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest for 3 minutes before slicing.

To the pot of simmering broth, add the ramen noodles. Cook according to the instructions on the package. Season with salt and pepper to taste. Add more broth if needed to your liking. Stir in the nori.

Gently crack the egg shells, then carefully peel the shells from the eggs and cut in half.

Serve: Portion the soup into bowls. Top with chicken and eggs. Enjoy with cucumber water.