Ingredients
- Chicken 500g
- Fresh ginger
- Fresh garlic
- Soy sauce
- Mirin
- Chicken stock 4 cups
- 60 grams shitake mushrooms
- 2 large eggs
- Spring onion
- 2 packs of dried ramen
- Salt and pepper
Method
- Preheat oven 190 degrees. Season and cook chicken over medium heat on a pan. Cook for 5-7 minutes. Flip and cook for another 4-5 minutes.
- Transfer to the oven and roast for 15-20 mins.
- Heat oil in pot and add the garlic and ginger and cook until soft. Add soy sauce and mirin and stir to combine. Cook for another 4 minutes.
- Add the stock and bring to a boil. Simmer for 5 minutes then add dried mushrooms. Simmer gently for 10 minutes and season.
- Cook 2 eggs for 7 minutes, set aside and cut in half once cooled.
- Chop the spring onions, cut the chicken and set aside.Whilst the eggs are cooking add the ramen to the broth.
- Cook the noodles for 2-3 minutes until soft, divide into 2 bowls and add the chicken and broth. Top with spring onions and the cooked eggs.
- Enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Hakubaku - Hakubaku Organic Ramen
