This is a simple ramen recipe filled with flavour to make at home. You can easily add your own twist and don’t be afraid to slurp while eating it! Most people are surprised that slurping is acceptable in Japan when eating hot noodle dishes like ramen. The Japanese believe it makes the food taste nicer and shows the chef that you are enjoying the food.
1 tbsp sake
1 tbsp vegetable oil
Salt and pepper, to season
1 chicken breast, butterfly cut
1 litre chicken stock
1 tbsp dried seaweed
2 packs of egg or ramen noodles (about 400g)
3 tbsp miso paste
100g beansprouts, washed
Handful of pak choi leaves, washed and roughly chopped
Spring onion, to garnish
Shichimi togarashi or Fused Cheeky Chill soy sauce, to drizzle over to add a little spice
To serve ramen you’ll need
2 large bowls
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. Cook the noodles according to the instructions on the pack (some noodles are pre-cooked and others need to be boiled).
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.