Ramen

Left overs from a roast chicken provide both the stock and meat for this tasty, healthy bowl of Ramen.



Serves 2

Ingredients

  • 1 tsp sesame oil

  • 2 garlic cloves, crushed

  • 3cm piece ginger, grated

  • 1 tsp white miso

  • 500 ml chicken stock

  • 2 tbs soy sauce

  • 2 coils dried noodles

  • 100g oyster mushrooms, broken into smaller pieces

  • 6 raw or frozen prawns

  • handful of shredded, cooked chicken

  • 4 spring onions finely sliced

  • 1 pak choi, sliced lengthways

  • 1 boiled egg, halved

To serve: nori, cut into small strips


Method

Heat the oil in a good sized saucepan. Add the garlic, ginger and miso - stir and cook for just a minute. Pour in the stock and bring to a simmer.

Add the soy sauce and noodles - use a fork to stir and separate them. Add the mushrooms, prawns and half the spring onions and simmer for about 5 minutes.


Add the shredded chicken and lay the pak choi on top of the broth so that it steams. Cook for a further 2 - 3 minutes until the noodles are soft.


Pour the broth and noodles into bowls and top with half a boiled egg, the remaining spring onions and the nori.






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