Miso soup with chicken, leek, bamboo shoots and ramen noodles

Well, shall we start cooking? Take a saucepan, pour water on it, salt it and bring it to a boil, throw the noodles into it and cook for 2-3 minutes until the noodles become soft. Next, drain the water and rinse the noodles. We take the algae and soak it in water for 5 minutes, after which it is necessary to drain and cut. Bring the broth in a saucepan to a boil and add the miso paste, then mix well. Cover with a lid and remove from the stove. We take the chicken and cut it into strips diagonally, put it in a container and mix it with corn flour, egg, pepper and salt. After that, we take a wok and warm it up for 1-2 minutes on medium heat, until a haze appears and pour oil. At this time, while the wok is heating up, finely chop the garlic, grate the carrots, chop the leeks and bean sprouts. From the beginning, garlic should be thrown into the frying pan and fried for five seconds, only then grated carrots, leeks, bean sprouts and chicken.
Fry for 3-4 minutes and add one teaspoon of salt, soy sauce, sugar and continue cooking for another minute. Almost everything is ready, a little patience. It remains to arrange noodles on plates, pour broth, put vegetables, wakame, bamboo shoots on top and sprinkle with sesame seeds. Now everything is ready. Enjoy your meal.