Chicken miso ramen
Sunday 10 March 2013
Recently, in Japan, this very smart lady I was in a meeting with asked what I wanted for lunch and I made the mistake of saying ramen. I didn't quite realise it till then, but in Tokyo it would equate to going to a greasy spoon for a proper workman's lunch. Nothing wrong with that, except that there was nowhere for her to lean her Prada handbag… So now, I'll just wait till I'm back in London and head out by myself to Bone Daddies in Soho for my pork ramen fix. At home I'll often make this much simpler chicken version instead.
1 tbsp vegetables oil
3 cloves garlic, crushed
4 spring onions, sliced
2cm piece ginger, grated
2 tbsp soy
1.2 litres/2 pints chicken stock
4 skinned chicken thighs
400g/13oz fresh egg noodles
100g/3½oz frozen sweetcorn kernels, defrosted
2 tbsp miso paste
1 tsp sesame oil
1 tbsp caster sugar
4 eggs, soft-boiled and shelled
1 large leek, white part, shredded
Heat the oil in a wok or a saucepan over a high heat. Add the garlic, spring onion and ginger and fry until fragrant. Pour in the soy and stock and bring to the boil then add the chicken and simmer gently for 10 to 12 minutes until cooked through. Remove the chicken from the pan (though leave the stock simmering) and, once cool enough to handle, shred into large pieces.
Place the egg noodles in a large bowl, cover with boiling water and leave to soak according to the instructions on the packet. Drain and refresh under cold running water. Divide the noodles between 4 large soup bowls. Add the cooked chicken, beansprouts and sweetcorn to the bowls.
Stir the miso, sesame oil and sugar into the pan with the simmering stock and ladle it into the bowls. Cut the eggs in half and ease them into the bowls. Serve immediately, topped with the leeks.
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