"This is also amazing with salmon, beef, duck breast or even just vegetables. The broth is full of flavour and after a long day this really hits the spot. It’s such a cleansing broth and I make it at least once a week."
Chicken Ramen
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 skinless chicken breast
- pinch of flaked sea salt
- grind of black pepper
- 1 tbsp sunflower oil
- 1 teaspoon sesame oil
- 3 teaspoon garlic, peeled and grated
- 2 teaspoon fresh ginger, peeled and grated
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1200 milliliter vegetable or chicken stock
- 200 gram shiitake mushrooms, thinly sliced
- 4 packs dried ramen noodles
- 100 gram pak choi, sliced in half lengthways
- 2 soft boiled eggs,
- handful of fresh coriander
- Pinch of togarashi
- 1 lime, cut into wedges
Method
Step 1
Preheat the oven to 180°c and season the chicken generously with salt and pepper.
Step 2
Add the sunflower oil to a frying pan on a medium heat, then lay the chicken breasts into the pan. Cook for 5 minutes until the chicken is golden brown. Turn the breasts over and cook for another 5 minutes until golden on both sides.
Step 3
Transfer the chicken breasts to a baking tray and roast them in the preheated oven for 15 minutes, until cooked through. Remove the chicken from the oven, transfer to a plate and cover loosely with foil until ready to serve.
Step 4
Next, make the ramen broth. Heat the sesame oil in a large pot over medium heat, until simmering. Add the garlic and ginger, cook for a few minutes until softened, then add the soy sauce and maple syrup. Stir to combine then cook for another minute. Add the stock, cover the pan, and bring to the boil.
Step 5
Remove the lid, turn the heat down, simmer the broth uncovered for 10 minutes, then add the mushrooms. Simmer gently for a further 10 minutes to allow all the flavours to develop.
Step 6
Add extra salt to taste then add the ramen noodles and pak choi to the broth and cook for 2 to 3 minutes. Once they are ready, use tongs to divide the noodles and vegetables between bowls. Top with your sliced chicken breast (no end bits) and ladle over the broth.
Step 7
Add half a soft boiled egg to each bowl along with some fresh coriander, togarashi and a lime wedge to serve.