How to make
Season the chicken fillet with salt and black pepper. Fry it until golden in a deep pot.
Pour the broth into the same pot. You can also use chicken, but I prefer the rich flavor of a thick beef broth. Add the garlic and ginger to it, which we don't need to cut, since we will remove them before serving.
Return the meat into the broth and leave it on the stove for about 15 minutes.
If necessary, dilute the broth with a little water.
Boil the eggs, it is important that they remain soft. If you have time, it's good to let them sit in the broth too, but if you don't have a lot of time, you can skip this step.
Cook the noodles according to the instructions on the package. There are special ramen noodles, but I didn't have any and used regular egg noodles.
If you use frozen edamame, you need to boil it briefly. These are young soybeans, they are very tender and cook very quickly. They are also sold blanched.
Serve the Ramen soup hot by placing the noodles in a deep bowl or soup plate.
Pour them with strained broth. Arrange slices of meat, spinach, halved egg and some edamame on top.
Sprinkle the Ramen with chicken with coarsely chopped spring onions.
