Chicken and Vegetable Ramen

• 1.5litres chicken stock
• 500gboneless skinless chicken thighs
• 2garlic cloves, halved, optional, removed before serving (optional)
• 30gginger, sliced, optional, removed before serving (optional)
• 2 tbspsoy sauce
• 3 tbspwhite miso paste
• 4eggs
• 250 gdried medium egg noodles
• 160 gtinned sweetcorn, drained weight
• 2heads pak choi, quartered lengthways
• 4spring onions, sliced
• 1 tbspsesame seeds (optional)
• 1 tsptoasted sesame oil (optional)

Method

1. 1Put the stock, chicken, optional garlic and optional ginger in a large pan with the soy sauce. Bring to a gentle simmer and cook for 15–20 minutes until the thickest part of the chicken reaches 75°C for 30 seconds. Lift out and slice. Remove any garlic and ginger.
2. 2Meanwhile lower the eggs into a small pan of boiling water and cook for 6 and a half minutes for a just-set white and a soft, jammy yolk. Lift into cold water for 2 minutes, then peel and halve.
3. 3Bring the broth back to the boil. Add the noodles and cook for the packet time, adding the pak choi and drained sweetcorn for the last 2–3 minutes until hot and tender.
4. 4Turn the heat off. Put the miso in a small bowl, add a ladle of the hot broth and stir until smooth, then stir it back into the pan. Miso goes in off the heat because boiling flattens its flavour. Taste and add more soy sauce if it needs salt.
5. 5Use tongs to divide the noodles and pak choi between four deep bowls, ladle over the broth, and top with the sliced chicken and two egg halves per bowl, spring onions, and sesame seeds and a few drops of sesame oil for those who want them.

Per serving

kcal

573

protein

48g

fibre

4.6g

carbs

58.9g

fat

15.6g