Ramen is one of the ultimate comfort foods. Although ramen is now part of the Japanese culture, it came originally from China. In Japan each ramen restaurant will have their own secret stock recipe and this is guarded from one generation to the next. You can find ramen stalls on street corners and these are popular places to visit on the way home after a night out.
1 tablespoon sake
1 tablespoon vegetable oil
salt and pepper to season
1 chicken breast, butterfly cut
1 litre chicken stock
1 tablespoon dried seaweed
2 packs of egg or ramen noodles (about 400g)
3 tablespoons white miso paste
100g beansprouts, washed handful of pak choi leaves, washed and roughly chopped
spring onion to garnish shichimi togarashi and/or chilli oil to add a little spice
To serve ramen you’ll need;
2 large bowls 2 spoons 2 sets of chopsticks
1 To make the marinade for the chicken breast, in a small bowl mix together the sake, vegetable oil, salt and pepper.
2 Using your hands, completely cover the chicken in the marinade and leave to rest for 5 to 10 minutes.
3 Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.
4 Bring the stock to the boil in a large saucepan and immediately reduce to a simmer.
5 Place the dried seaweed in a bowl of cold water for 5 minutes to soften. Then squeeze out any excess water and set aside.
6 Place the noodles in a bowl of boiling water and gently untangle using a fork or chopsticks. Drain in a colander and rinse under a running cold tap to remove any excess starch.
7 Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.
8 In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.
9 Divide the noodles between two large serving bowls. Then divide the seaweed, beansprouts and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients as shown in the picture.
10 Finally, fill the bowls about three-quarters full with the miso stock and garnish with spring onion and shichimi togarashi or chilli oil.