Cook the ramen noodles in a pot of boiling salted water. Drain them.
Cook the eggs for 6 minutes in a pan of boiling water. Scale them carefully.
Remove the first skin from the spring onions. Slice them and finely chop the stems.
In a saucepan, heat the chicken broth and soy sauce. Poach your chicken breasts for about ten minutes. Drain them, let them rest for 5 minutes and cut them into slices.
Garnish large bowls with ramen noodles, chicken slices, half a nori leaf and half an egg. Drizzle with broth. Garnish with spring onions with their stems and sesame seeds. Drizzle with sesame oil.
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