Homemade chicken and vegetable ramen

Peel the carrot and cut it into thin rounds or matchsticks. Wash the leek and cut it into thick rounds. Peel the ginger and cut it into small dice. Peel the garlic and mince it finely.

Heat a little sesame oil in the nonstick skillet over medium heat. Add the diced chicken breast and brown it for 5 min, stirring. Season lightly with salt and pepper. Set aside in a bowl.

In the same skillet, add a little more oil if needed. Cook the garlic, ginger, carrot and leek over medium heat for 5 min, stirring. Add the sliced shiitake mushrooms and cook for 3 more min.

Add the chicken broth to the medium saucepan. Bring to a boil over high heat. Add the cooked vegetables and simmer over low heat for 10 min.

Drop the ramen noodles into a saucepan of salted boiling water and cook them following the package directions (usually 4-5 min). Drain and set aside.

In a bowl, lightly beat the eggs with a little salt and pepper. Add them to the hot skillet with a little oil and cook over low heat, stirring, for scrambled eggs. Set aside.

Divide the noodles between two bowls. Ladle the hot broth with the vegetables and chicken over them. Add the scrambled eggs and drizzle with a little soy sauce. Stir gently before serving.