Ramen with Egg and Tofu

Hard-boil the egg or cook it soft-boiled.

Grate the ginger on a fine grater—about ½ teaspoon is enough. Press the garlic through a garlic press.

Cut the tofu into medium cubes and slice the pepper into rings. Chop the fresh herbs.

Bring the broth to a boil. Add soy sauce, ginger, and garlic. Simmer for about a minute or so.

Drop the unseasoned noodles from the package into the boiling broth and keep it on the heat for another 2–3 minutes or so. Check the exact cooking time on the noodle package. Add the chicken breast to the broth.