Delicious ramen noodles

In a large pot, combine the chicken, water, garlic, onion, soy sauce and oyster sauce. When it comes to the choice of sauces, I recommend using good quality soy sauce and oyster sauce, as they really make a difference in the final flavor of the broth.

Simmer for about an hour, or until the chicken is cooked through and the broth has a deep, rich flavor. Don't worry if it takes a little longer, patience is key to a flavorful broth.

When the chicken is cooked, remove it from the broth and shred it. Return the chicken to the broth.

In a separate pot, boil water and cook the ramen noodles according to package directions. I recommend that you only cook them until al dente, as the noodles will continue to cook when added to the hot broth.

In the same pot, cook the eggs for 7 minutes to obtain medium-rare eggs. Cool them with cold water to interrupt cooking and peel them more easily.

Now it's time to assemble your ramen bowls. Add the noodles to the bowl, pour the hot broth with the chicken and place the carrots, mushrooms and eggs on top. Garnish with scallions.

Finally, serve immediately. Note that the ramen should be served hot to take advantage of all the flavors.