To start, the ingredients I used were: egg, bell pepper, onion, celery, oil, soy sauce, cumin, bell pepper, salt, chicken and a packet of instant ramen.
I started by chopping the vegetables that I was going to use to garnish and enhance the flavor of the instant soup. I chopped the onion, bell pepper and celery.
In one pot I boiled an egg, while in the other pot I boiled water with some of the vegetables already sliced (onion and bell pepper).
After that I seasoned the chicken and sealed it in a pan. I added part of the remaining vegetables.
I immediately added the ramen to the water that I put to boil when it was ready, so that it would cook over low heat for 5 minutes.
When the pasta was dissolved I added the seasonings, salt, pepper, soy sauce and mixed well.
Finally, I served the ramen broth separately, added the chicken with the remaining vegetables and the egg as a side dish.
