Chicken Ramen

Ingredients (for the ramen):

-soy sauce

-chicken thighs or cutlets

-rice vinegar

-olive oil

-onions

-garlic

-ginger

-soba noodles

-chicken broth

-water

-dried shiitake mushrooms

-fish sauce

-chili garlic sauce

Ingredients (for the ramen egg, optional)

-eggs

-water

-soy sauce

-rice vinegar

Instructions (for the ramen):

1. In a pot, heat oil. Throw in the onions, garlic, ginger, and sautee for a minute.

2. Put the dried shiitake mushrooms into the pot and sautee as well.

3. Add 5 cans of chicken broth and 1 cup of water. Stir for a minute.

4. Add 1/4 cup of soy sauce, 1/4 cup of rice vinegar, 1 teaspoon of fish sauce, 1 teaspoon of chili garlic sauce. Stir occasionally

5. Add package of chicken. Wait until the chicken is done cooking to shred on a seperate plate with two forks. (about 15-30 minutes)

6. Stir pot occasionally and then add the soba noodles. A package usually comes with two smaller packages inside (the ones I buy do) so add both.

7. Wait about 10 minutes, still stirring occasionally

Instructions (for the ramen egg):

1. Boil water on the stove as high as it can go

2. Add as many eggs as you want (a half an egg for each person)

3. Boil the egg (still on high) for 7 minutes

4. Immediately take the eggs out and give them an ice bath in a separate bowl

5. After 4 minutes, take the shell off the egg (it's easy if you crack the egg under the water)

6. In another cup (or the same bowl if you want), mix some soy sauce, rice vinegar, and water until it mostly covers the egg(s).

7. Put in fridge until you eat the ramen.

8. When about to serve, cut open the egg. It's okay if its a bit runny.

9. Put a half an egg into each bowl served.