Chicken Ramen

Place eggs in a small pot and fill with enough water to cover the eggs. Let the eggs sit over high heat. Once the water reaches a boil, take the pot of eggs off the stovetop. Let the eggs sit uncovered for 7 minutes, then take the eggs out of the water using tongs or a large spoon and place them in a bowl of ice water for 7 minutes.

Fill a large saucepan or pot with enough water to cover cabbage and carrots and allow to boil for 2 minutes.

Once finished, drain and immediately place vegetables in ice water for the same length of time to stop the cooking process.

Add chicken broth to a pot. Place the pot on the stove over medium-high heat and bring to a boil.

Add the instant ramen noodles and reduce the heat to medium. Then cook the noodles for 3 minutes, stirring occasionally, until the noodles are partially cooked.

Add the soy sauce. Stir and remove from heat.

Pour the ramen into bowls. Add vegetables, cooked chicken, one egg half and a sprinkle of green onion to each bowl. Add chili oil if you want extra spice and flavor. Serve hot.