- In a saucepan over low heat, bring the chicken stock to a simmer. Once it has started, add the garlic, ginger, soy, coriander and mushrooms and stir, leaving the heat on low. After a while add sugar or salt and cayenne pepper (with care)
- It would be a good idea to prepare all the individual ingredients that will be used in the dish (eggs, chicken, baby corn Oriental Express, baby onions) before or while you are waiting for the flavors in the broth to get to know each other better.
- While you are waiting for the broth, take care of the chicken: Cut the breast into bite-sized slices and in a non-stick frying pan with a little oil, fry each slice for 1-2 minutes to colour each slice and prevent it from dissolving in the soup.
- Then fill a pot half full with water. When boiling, remove from the heat and pour the Oriental Express ramen noodles into the scalding water until they are just slightly more aldente than you would like (remember that they will be served in the hot soup). Drain and set aside.
- Back to the broth, once the mushrooms are soft enough to eat you can start serving: A medium amount of ramen noodles on the empty plate, fill with 2 ladles of the broth, place the two halves of the egg and chicken, and masterfully pour the corn and scallions over everything. Enjoy!
