Chicken Ramen
This is a bowl of pure comfort, and great taste
Makes enough for: 4 people
Ingredients
- 1 l chicken stock
- 5 cm root ginger, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 2 birds eye chillies, split in half
- 400 g ramen noodles
- 200 g cooked chicken breast, sliced
- 180 g shimeji mushrooms, trimmed
- 10 g coriander, roughly chopped
- 2 ramen eggs, cut in half
Method
- Place the stock, ginger, garlic and chillies into a large saucepan and bring to the boil
- Reduce the temperature and leave to simmer
- Bring a large pot of water to the boil and season generously with salt once boiled
- Add the noodles to the boiling water and cook for 90 seconds
- Drain, rinse under cold water and set aside
- Scoop the ginger, garlic and chillies out of the broth
- Add the chicken and mushrooms and increase the temperature
- As soon as the chicken is warm add the noodles to heat through
- Add the coriander and stir to combine
- Divide between 4 bowls, add an egg to each bowl and serve