In a large pot, bring your water to a boil and add your chicken to it. Lower the heat to medium low, add your chicken stock cubes and salt. Cover and cook for 1 hour and 15 minutes.
Remove your chicken from the pot, leave your broth uncovered and let it simmer for another 45 minutes on low heat. Once your broth is ready, pass through a strainer to get rid of any impurities.
Once your chicken has cooled down, strip the carcass of all its meat and place it in a bowl.
In a medium pot, bring 4 cups of water to a boil and carefully place your 4 eggs in there. Cook for exactly 6 minutes for perfectly runny egg yolks.
It's Ramen Bowl Building Time
For each bowl, place half a pack of shirataki noodles, one tbsp of soy sauce, as much chicken as you like, one soft boiled egg cut in half of course and a handful of chopped green onions.
Serve & Enjoy!
Please keep in mind that while this recipe is crafted for 4 bowls of ramen, the broth itself is not. As a result, you will have lots of leftover chicken broth (another 4-5 bowls). I made this with the purpose of having ramen broth for the entire week. Broke Foodies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com