There’s no substitute for a delicious slow cooked ramen broth but sometimes you can’t plan ahead so here’s one you can whip up in a jiffy. This is a great base for whatever other toppings you want from nori to sweetcorn.
500g boneless chicken thighs
4cm ginger, grated
2 garlic cloves, finely sliced
2 tbsp soy sauce
700ml light chicken stock
150g ramen or egg noodles
2 medium eggs
3 spring onions, finely sliced
Season the chicken well and fry both sides in the vegetable oil on a high heat until golden.
Remove the thighs from the pan and allow the oil to cool for a few minutes. On a low flame gently fry the grated ginger and garlic in the same pan until lightly coloured.
Add the soy sauce, chicken stock and thighs to the pan. Bring the broth to the boil and then simmer for 15 minutes.
Remove the chicken thighs and slice them into strips. At the same time, cook the noodles according to their instructions and boil the eggs for 7 minutes. Cool the eggs under the tap and then peel off the shells. Cut the eggs in half lengthways.
Assemble your ramen by placing the drained noodles in the bottom of the bowls and pouring the broth over the top. Place the slices of chicken and egg into the bowl and sprinkle with a generous amount of spring onions.