Ramen: Japanese Noodle Soup!

The first time we had ramen was in Amsterdam funnily enough. It was cold and dreary and I caught the flu after migrating from the warm Mediterranean to the colder climate, so we went searching for some flu-curing, belly warming chicken soup and I found it at a Japanese franchise called Wagamama (they have them all over the world) and the chicken ramen was exactly what the doctor ordered.

Packed with loads of lovely veggies, chicken, noodles and a gorgeous broth, this dish is one of my favourites for when I'm feeling under the weather. My husband, Matt, made it for me at the start of winter when I came down with the cold from hell, and this is how he did it...

You will need...
For the broth;
1Lt chicken stock (either home made or store bought- as long as its a good brand)
3 drops fish sauce
1 Tbs soy sauce
1 lime, freshly squeezed*
1 knob ginger, peeled and thinly sliced
1 clove garlic, peeled and thinly sliced
1/2 bunch coriander root (reserve the leaves to add at the end)
2 Tsp brown sugar or palm sugar if you have it

For the soup;
2 small chicken breasts (about 350gr worth)
1/3 cup teriyaki marinade
1 tsp sesame oil
1 tbs veg or canola oil
1 pak choy, rinsed and quartered lengthways
1 small carrot, julienne (cut into thin sticks)
100gr bean shoots
2 shallots, finely sliced
200gr ramen noodles
1 birds eye chilli, deseeded and membrane removed if you don't like it too spicy, sliced
coriander leaves to serve

Method...
1. Place your chicken in a bowl, add the teriyaki marinade, mix to coat and cover with glad wrap. Put in the fridge for 1 hr.
2. Preheat oven to 200 degrees celsius and line a baking tray with greaseproof paper. Heat veg/canola oil and sesame oil in a fry pan then sear the chicken on both sides. Place your chicken on the prepared tray in the oven for 10-15 minutes until it is cooked through. Leave to rest while you prepare the remaining components.
3. Bring the chicken stock to the boil and add your other ingredients, let simmer for 15 minutes while you do the vegetables and noodles.
4. Bring a pot of salted water to the boil and cook the noodles then drain and run them under cold water to stop the cooking process.
5. Bring your stock to the boil once more, then add vegetables, noodles, chilli and coriander leaves. Finish by slicing the chicken breast at an angle and arranging the chicken on top of the Ramen in a bowl.
6. Garnish with some extra coriander and maybe some sesame seeds if you have them, then tuck in!



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