golden chicken ramen for the soul

Place the eggs into boiling water for 6 minutes. Place into ice water for 5 minutes, peel and set aside.

In a large pot, warm the itsu chicken ramen brilliant'broth over medium heat. As it begins to simmer, whisk in the turmeric. Keep on a gentle heat but avoid boiling. 

While the broth warms up, julienne the carrot into thin strips, chop the kale and finely slice the spring onions.

In a separate pot, boil water and cook the Itsu classic restaurant'ramen noodles according to the packet instructions. Drain them and set aside.

Add shredded cooked chicken to the chicken broth, followed by the julienned carrot and kale. Let the mixture simmer gently for about 5-7 minutes.

In individual serving bowls, place a portion of the cooked noodles. Ladle over the warm broth along with chicken, carrots, and kale. Slice the boiled eggs in half and position them on top the ramen. Sprinkle with the sliced green parts of the spring onions. Finish with a generous drizzle of crispy chilli oil for an added kick.