A super quick and easy ramen recipe for a soul-soothing bowl of goodness any day of the week. This recipe feeds 2 and features skin less chicken breast, which can be brought from the Dorset Meat Company .
Ingredients:
For the ramen –
2 Dorset Meat Company Chicken Breasts
1 Pak Choi, sliced in half
150g tenderstem broccoli
100g bean sprouts
1 carrot cut into thin ribbons
6 spring onions
100g shiitake mushrooms
2 free range eggs, boiled and halved (try some from Fluffetts)
1 pack of Udon or Ramen noodles
Coriander to garnish
For the broth
50ml soy sauce
1 tbsp toasted sesame oil
1 red chilli
1 clove of garlic, thinly sliced
1 thumb sized piece of ginger, peeled and sliced
1 litre of fresh chicken stock
2 tbsp miso paste
There are loads of local chilli producers and producers who sell herbs and spices, so make sure to pick up these ingredients locally for a real Dorset taste!
Method:
- Cover the chicken breasts whole with the mirin, sesame oil, and soy sauce. Set aside to marinade while you prepare the rest of the dish ( or longer if you wish).
- Add the ginger, sliced chilli and garlic, miso and stock in a saucepan, and simmer for 20 minutes. Either discard the spices, or leave in as per preference (we like to leave them in!) Add the noodles, carrots and mushrooms, and simmer for a further 5 minutes.
- While the broth is simmering, boil your eggs for 7 minutes, then cool immediately in cold running water, to give a soft boiled egg. Peel once cooled.
- Heat a griddle pan over a high heat, then grill the chicken for 5 minutes on each side, checking to see if it is cooked through the middle. Add the broccoli for 5 minutes to steam and become charred also.
- Arrange the noodles and broth in a bowl, add the beansprouts, broccoli, then slice the chicken and place on top. Add the halved eggs at the side, and garnish with fresh chopped coriander. And serve.
