Place the chicken in a bowl and add the salt and pepper. Mix well.
Step 2: Prepare the soup, onsen egg, and noodles.
In a pot, add the water, wolfberries, black fungus, and chicken. Bring to a boil then lower the heat and simmer for 15 minutes.
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.
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
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.