Name: Ramen noodle soup with sliced chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoon soy sauce; 2 teaspoon sesame oil, plus extra for frying; 1 large clove garlic, chopped; 2 skinless chicken breasts, finely sliced; 200 gram fresh or dried ramen noodles; 3 cup chicken stock; 2 teaspoon dashi granules (available in sachets from asian food stores); 4 tablespoon white miso paste (available in the international section of good supermarkets); 1/2 cup sliced mushrooms; 1 packet snow peas, sliced; 2 spring onions, sliced; 1 cup spinach, shredded (or use baby spinach leaves); 4 eggs, hard-boiled and halved or quartered (optional)

Ramen noodle soup with sliced chicken

With some miso and dashi, a tasty bowl of chicken ramen soup is only minutes away

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Serves 4

Cook

20M

Marinate

10M

Ingredients

4 tablespoon soy sauce

2 teaspoon sesame oil, plus extra for frying

1 large clove garlic, chopped

2 skinless chicken breasts, finely sliced

200 gram fresh or dried ramen noodles

3 cup chicken stock

2 teaspoon dashi granules (available in sachets from asian food stores)

4 tablespoon white miso paste (available in the international section of good supermarkets)

1/2 cup sliced mushrooms

1 packet snow peas, sliced

2 spring onions, sliced

1 cup spinach, shredded (or use baby spinach leaves)

4 eggs, hard-boiled and halved or quartered (optional)

Method

1.In a bowl, combine 3 Tbsp of the soy sauce, the sesame oil and the garlic. Mix in the sliced chicken and marinate for 5-10 minutes.

2.Fry the marinated chicken in a drop of sesame oil until cooked. Set aside.

3.Cook the ramen noodles in boiling water according to the packet instructions then drain and rinse.

4.Gently heat the chicken stock in a saucepan. When simmering, whisk in the dashi and miso paste. Add the sliced mushrooms and the remaining tablespoon of soy sauce.

5.To serve, divide the noodles between bowls. Cover the noodles with the boiling hot soup stock. Then top each bowl with some of the cooked sesame chicken and a selection of sliced snow peas, spring onion, spinach and hard-boiled eggs (the vegetables will begin to cook lightly in the soup stock). Serve with a spoon and fork and eat noisily!

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