Chicken Ramen

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2 Serves.

There's no way around the cooking steps involved in preparing Ramen. The kitchen was a mess - lol. It was worth it, and this Japanese noodle soup is delicious!

NOTE 1: If you make your own bone broth it will be perfect for this recipe, however, you can buy some amazing broths so you can skip this step. Always check the ingredients as some supermarket brands may contain gluten and other additives. Farmers Markets, health food stores & delis will have the good stuff.

NOTE 2: Traditional Ramen Noodles do contain wheat and gluten. Rice noodles are a great alternative, and there are more and more wheat-free noodles available in stores now. We found some buckwheat soba noodles which worked perfectly.

NOTE 3: Shitake mushrooms add an amazing flavour to the broth. We know they are not always easily available and it will still be delish without them. Alternatively, you could add in some field mushrooms.

Cook time: 45 mins

Method

1. For the chicken:  Mix the garlic, tamari, coconut sugar & oil in a bowl.  Add the chicken thighs and allow to marinate while you prepare everything.  The longer it can marinate the better.  Heat the oven to 180°C/375°F ready to finish cooking the chicken.
2. For the Ramen Soup Base: Place the broth, white stalk of shallots, garlic & ginger (all can be roughly chopped as they will be strained & discarded), tamari, coconut sugar & chilli (if using) into a pot.  Bring just to the boil and then reduce to a gentle simmer for around 20 minutes.  You then need to strain the broth.  It then goes back into the pot and you add in the shitake mushrooms.  Keeping it on a gentle simmer until ready to serve.
3. To cook the chicken.  Heat a pan to a medium heat and lightly oil the pan.  Add the marinated chicken thighs and brown for a couple of minutes on each side.  Place onto your tray, then into the oven for around 20 mins.   Leave to cool slightly and slice when ready to serve.
4. In the meantime.  Boil some water for the noodles and cook as per directions.  I cook for a minute less than the time required as you will be adding hot stock to the top of the noodles and they will re-heat and cook a little more.
5. Steam the Asian greens and optional to drizzle a small amount of sesame oil over the top.  (Both the noodles & greens will reheat in the broth).
6. To make the soft-boiled egg – bring a small pot of water to the boil.  Gently place in the egg and cook for around 6 to 6½ mins.  Immediately place into cold running water & when cool enough to touch, peel & cut in half.  This timing will leave the centre a little jammy like to serve.
7. Ready to Serve!!   Divide the noodles between 2 bowls then add divided broth.  Top with sliced chicken, pak choy, ½ an egg each, shallot tops, optional: enoki mushrooms & black sesame seeds.