Firstly, decide which form of the egg would you like to add to your ramen noodles. If you go for soft-boiled eggs, then start to boil water in a pot.

After boiling, decrease the heat and delicately place the egg in it. Cook for 5 minutes in that lower heat, afterward instantly shift that into a bowl full of ice water. Let them be cooled to room temperature.

Again, if you want to have your ramen with Sunny Side up egg, then add butter or cooking oil to the pan, and lower the heat.

Carefully crack the egg in that pan. Cook for 2 minutes, don’t turn the egg. Just ensure that one side is properly cooked or not, then pick them up from the pan and let that chill.

Heat the saucepan over medium heat and pour the sesame oil into it. After starting, Sparkle the oil to add the chicken thighs and sprinkle paprika on the top. Cook the chicken for about 5 minutes each side until it’s fully done.

Then fry all spices in the same pot where the chicken is being cooked. A few moments later, pour the water into the pot.

Make sure you are going to use a rubber spatula and sauté until stock turns out perfect. It must smell good and look like a paste.

Then add mushrooms and stir them with the spices. Pour in the chicken or vegetable stock in another pot and don’t forget to cover that. The mushroom needs to cook for about 10 minutes until it turns into a soft form.

Add the ramen noodles to the stock and cook for 2 minutes. Keep that in your mind and avoid overcooking them.

Stir in the chopped green onions and Chinese cabbage and cook them until to are softened. Here, if you want to add a few drops of salt, it is up to you.

Finally, pour the boiled ramen into bowls. Chop the cooked chicken. Place them on the noodles, along with a split egg and sauteed cabbage and mushroom, and enjoy your easy quick healthy gluten-free ramen noodles.