Name: Japanese ramen-style noodle soup
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 4 tablespoon soy sauce; 2 teaspoon sesame oil, plus a drop more for frying; 1 clove large garlic, chopped; 2 skinless chicken breasts, sliced; 1 cup dried shiitake mushrooms; 200 gram fresh or dried noodles; 3 cup chicken stock; 2 teaspoon dashi granules (available in sachets from asian food shops); 4 tablespoon white (shiro) miso paste (available in the international section of most supermarkets); 1 packet snow peas, sliced; 2 spring onions, sliced; 1 cup spinach or baby spinach leaves, shredded; 4 eggs (optional), hard boiled and cut into quarters

Ingredients

4 tablespoon soy sauce

2 teaspoon sesame oil, plus a drop more for frying

1 clove large garlic, chopped

2 skinless chicken breasts, sliced

1 cup dried shiitake mushrooms

200 gram fresh or dried noodles

3 cup chicken stock

2 teaspoon dashi granules (available in sachets from asian food shops)

4 tablespoon white (shiro) miso paste (available in the international section of most supermarkets)

1 packet snow peas, sliced

2 spring onions, sliced

1 cup spinach or baby spinach leaves, shredded

4 eggs (optional), hard boiled and cut into quarters

Method

1.In a bowl combine 3 tablespoon of the soy sauce, sesame oil and garlic. Mix in the sliced chicken and marinate for 10 minutes. While the chicken is marinating, soak the mushrooms in boiled water for 20 minutes, or until plump, then drain and slice into bite-sized pieces.

2.Fry the marinated chicken in a drop of sesame oil until cooked and set aside. Cook noodles according to packet instructions, drain and rinse.

3.Gently heat the chicken stock in a saucepan. When simmering, whisk in the dashi and miso paste. Add the drained, sliced mushrooms and the remaining tablespoon of soy sauce.

4.To serve, divide noodles between bowls. Cover noodles with the hot stock. Then top each bowl with cooked sesame chicken and a selection of snow peas, spring onions, spinach and hard-boiled eggs, if using. The vegetables will begin to cook lightly in the soup stock. Serve with a spoon and fork and eat noisily.

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Ingredients

Method

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