Nutrition balance score
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Ingredients
2 servings
1 tablespoonsesame oil
1 tablespoonFresh ginger
grated
1 tablespoonGarlic
grated
1 litrechicken stock
Good quality, hot
1 handfulfresh spinach
2 teaspoonssoya sauce
2 teaspoonsmirin
180 gramsNoodles
cooked as per packet instructions
2Chicken fillets
pan fried and thinly sliced
4 leavespak choi
sliced from top to bottom and tossed in a hot pan for a minute or two, you don't want to overcook them
2eggs
Fresh red chili
chopped
Fresh coriander
chopped
Salt
to season
Japanese Chili Pepper
Nanami Togarashi, to season
Instructions
Step 1
Heat a large saucepan over a medium/low heat. Add the oil, ginger and garlic. Stir for a minute taking care not to let either burn.
Step 2
Pour in the hot chicken stock, soya sauce and mirin then simmer for 10-15 minutes.
Step 3
While the broth is simmering bring a pan of water to boil. You should have just enough water to cover an egg. Place the two eggs in the pan, and cook for 7 minutes for soft and 8 for a little firmer. Place them into a bowl of iced water for around 5 minutes to cool and stop cooking them so you can easily peel them.
Step 4
If your noodles are cold reheat them by placing them in a colander and pouring boiling water over them, then place them in a bowl. Pour ladles of the broth over then arrange the chicken, spinach, pak choi and the egg sliced in half.
Step 5
Garnish with the fresh red chili, coriander and a good sprinkle of Japanese chili pepper, or use sriracha if you have it.
Step 6
And enjoy hot nourishing Chicken Ramen!
