I make ramen on a regular basis as it’s something we all really enjoy. Normally it’s made with whatever I have to hand, so each time it’s a little different. Delicious with salmon, prawns, steak, pork, fish or tofu, it’s really easy to make it your own.
Serves 4
INGREDIENTS
Marinade
1 clove garlic - crushed
1 tablespoon honey
3 tablespoons soy sauce
8 chicken thigh fillets
2 tablespoons sesame seeds
4 nests of dried egg noodles
10-12 stems of tenderstem broccoli
2 cup full of edamame beans
2 eggs - hard boiled (mine were cooked for 8 minutes)
4 radishes - sliced
Dried wakame seaweed - rehydrated in boiling water
1 shallot - sliced
Optional crispy chilli oil to serve
Lime to serve
Broth
2 litres chicken stock
1.5 tablespoons miso paste
2 teaspoons grated ginger
3 cloves garlic - crushed
1-2 tablespoons soy sauce
1 tablespoons sesame oil
Season to taste
METHOD
Mix the marinade together and add the chicken. Leave for 10-30 minutes.
Preheat the oven to 180 degrees c fan, 200 degrees c conventional.
Add the chicken to a baking sheet and sprinkle with sesame seeds. Season and cook in the oven for 30 minutes.
Bring the stock to a simmer and add the miso, ginger, garlic, soy and sesame oil. Simmer for 5 minutes. Cook the tenderstem, edamame beans and noodles for the last 3-4 minutes. Serve in bowls. Slice the chicken and add to each bowl. Finish with half and egg, seaweed, radishes, shallots, cris