Instant Noodles with Chicken Essence
Servings Prep Time
1person 5minutes
Cook Time
Servings Prep Time
1person 5minutes
Cook Time
  • 1pkt Myojo Chicken Tanmen
  • 3 mid joint wings
  • 1 egg
  • 3pieces dried black fungussoaked and sliced
  • 1tsp wolfberriessoaked and drained
  • 675ml water
  • 1bottle chicken essence
  • 1/4tsp salt
  • 1/4tsp pepper
  • spring oniongarnish
Step 1: Marinate the chicken
  1. Place the chicken in a bowl and add the salt and pepper. Mix well.
Step 2: Prepare the soup, onsen egg, and noodles.
  1. In a pot, add the water, wolfberries, black fungus, and chicken. Bring to a boil then lower the heat and simmer for 15 minutes.
  2. Add the instant noodles and cook until soft. Add the instant noodle seasoning and stir well before turning off the heat. #Tip: add more water if needed to cook the noodles.
  3. In a separate pot, boil some water and add the egg. Let it boil for exactly 7 minutes then place it in an ice bath to stop the cooking. Peel the egg and cut it in half.
Step 3: Serve and garnish
  1. Ladle the soup and ingredients over the noodles in serving bowl. Pour a bottle of chicken essence over the soup and garnish with fresh spring onions. #Tip: wait for the soup to cool slightly before adding the chicken essence.