Boil poultry stock and cook ramen noodles for 3 mins.
Drain and reserve broth.
Add a small amount of yakitori sauce to the foie gras cubes as a marinade.
Finely mince the cabbage, pepper, and green onions.
Remove stems from coriander and finely chop leaves.
Grate garlic and ginger
Boil poultry stock.
Add garlic, ginger, pepper, and green onions.
Wait 2 mins, then add cabbage and whole eggs.
After 3 mins, add foie gras cubes. Let sit 3 mins.
Finish with the coriander and 2 tbsp soy sauce.
The broth is ready.
Remove eggs and cut in half.
Place them in the bottom of 4 bowls, dividing ramen noodles between bowls.
Pour piping-hot broth on top and garnish with foie gras cubes.
