Chicken ramen
A deeply savoury noodle soup with miso, ginger, soft eggs and chicken. Worth the small effort.
- Time40 min
- LevelMedium
- Costabout £4.00 a head
Ingredients
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Method
- 1
Boil the eggs for 6 minutes 30 seconds, then cool in cold water, peel and set aside.
6 min 30 s - 2
Heat the vegetable oil in a pan and fry the chicken for 4 minutes on each side until golden. Remove and slice.
8 min - 3
Add the ginger and garlic to the pan for 30 seconds, then pour in the stock. Simmer for 10 minutes.
10 min - 4
Whisk in the miso and soy sauce and keep at a gentle simmer without boiling.
- 5
Cook the noodles in boiling water for 3 minutes, adding the pak choi for the last minute. Drain.
3 min - 6
Divide the noodles and pak choi between bowls, ladle over the broth and top with chicken, halved eggs, spring onion and a few drops of sesame oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.