Chicken Ramen

Ramen has a rap about it being a cheap as dirt staple of starving students.  While absolutely true, it makes a very tasty base for more upscale dinners.  I like poaching an egg or two in the broth.  I put a daub of sambal in mine.You could leave the egg in the simmering broth long enough to get beyond the runny yolk phase but that is not something I would do.  The yolk adds a richness to the broth that is hard to beat.

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