Chicken ramen

1. Bring a pan with the chicken leg, the carrot cut into sticks, the ginger root, the dried tomato, the turnip into sticks, the water, a tablespoon of soy sauce, a teaspoon of salt and whole eggs.
2. After boiling, let it cook for 8 minutes and remove the eggs. Cook the remaining ingredients for another 20 minutes.
3. Heat a non-stick frying pan, previously greased with oil, and quickly sauté the slices of meat on both sides. Drizzle with remaining soy sauce and set aside.
4. Cook the pasta in water seasoned with the remaining salt for about 3 minutes.
5. Drain it and place it on the bottom of four bowls.
6. Add the corn, the mung bean sprouts, the spinach leaves and the meat slices and drizzle everything with the broth, previously strained.
7. Add the peeled and halved eggs and sprinkle with basil leaves.
8. Serve immediately.