Ingredients
- Skinless chicken breasts480 g (about 4 small)
- Low-sodium chicken broth1.5 L
- White or yellow miso paste3 tbsp
- Low-sodium soy sauce or tamari2 tbsp
- Fresh ginger, grated1 thumb (about 30 g)
- Garlic, minced4 cloves
- Toasted sesame oil1 tbsp
- Wholewheat ramen or soba noodles240 g (dry)
- Pak choi, halved lengthways4 small heads
- Shiitake mushrooms, sliced200 g
- Carrot, julienned1 large
- Sweetcorn100 g (tinned or frozen)
- Spring onions, sliced4
- Medium eggs4
- Nori sheets, cut into strips2
- Toasted sesame seeds1 tbsp
- Chilli flakes (optional)to taste
Method
- 1
Bring a small pan of water to a gentle boil. Lower in the eggs and simmer for 6.5 minutes for jammy yolks, then transfer to iced water. Peel and halve when cool.
- 2
Meanwhile, place the chicken breasts in a wide saucepan and cover with the chicken broth. Bring to a bare simmer (no more than a soft tremble) and poach for 12-14 minutes until cooked through and the juices run clear. Lift the chicken out, rest on a board, then slice thinly.
- 3
Add the grated ginger, garlic, sliced shiitake and a drizzle of sesame oil to the simmering broth. Cook for 4-5 minutes until the mushrooms are tender.
- 4
Whisk the miso paste with a ladleful of the hot broth in a small bowl until smooth, then stir back into the pan along with the soy sauce. Keep on a low simmer (do not boil hard or the miso loses its flavour).
- 5
Cook the noodles in a separate pan of water according to packet instructions, usually 3-4 minutes. Drain and divide between four deep bowls.
- 6
Drop the pak choi halves into the broth for the final 2 minutes, just until the stems are tender-crisp.
- 7
Ladle the broth, mushrooms and pak choi over the noodles. Top each bowl with sliced chicken, julienned carrot, sweetcorn, spring onions, half an egg, nori strips and a sprinkle of sesame seeds. Finish with chilli flakes if you like a kick.
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