Ingredients

1	chicken breast
	salt and pepper
	olive oil
2 tsp	ginger
3	garlic cloves
3 tbsp	soy sauce
2 tbsp	mirin
1 L	chicken stoock
8	button mushrooms
6	spring onions
60 g	ramen noodles

Method

1. boil the eggs to hard boiled, set aside
2. preheat oven to 180C
3. cut chicken breast in half lengthways, line a baking tray with baking paper, put the chicken on, sprink liberally with salt and pepper
4. bake chicken about 30 minutes or until cooked through, cover and set aside
5. dice white of spring onion, ginger and garlic
6. heat a dash of oil in a large pan, add spring onion, ginger and garlic and saute until coloured and fragrant
7. add stock to pan with mirrin and soy sauce, bring to the boil then turn down to simmer
8. quarter mushrooms and add to stock, simmer about 10 minutes until cooked
9. put noodles in a pot of boiling water, cook 2-3 minutes or until soft
10. divide noodles between two bowls
11. slice chicken and arrange in bowl with noodles
12. scoop out mushrooms and arrange in bowl
13. peel eggs, cut eggs in half and add to bowl
14. gently pour half the stock into each bowl
15. finely slice green part of spring onions and sprinkle over the top
16. serve immediately

Notes

can use beef or tofu insteaf of chicken
other veggies also go well - carrot, broccoli, various mushrooms

Can pre-cook eggs and chicken to speed up cooking time
Add stock just before serving

Comments

You must be logged in to add comments.

---