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Ramen with Chicken and Pak Choi

Ramen is a Japanese noodle soup with meat and veggies of various kinds added. It is a great dish as it is healthy and really refreshing. It takes a little more time to make than most other recipes I post but is seriously worth it. Once the chicken stock is made the actual dish doesn’t take long at all. For this reason I would recommend making a chicken stock in advance. I try make one every time I cook a whole chicken or had to bone one out for Southern Fried Chicken or similar.

You will get all the ingredients in any Asian store, I don’t have one close by so had to resort to Tesco. They have the bits but are more expensive.

These hard to find ingredients are – Miso Paste, Pickled Ginger or Sushi Ginger and Udon or Soba Noodles.



Allergens : Contains Gluten

Chicken Breasts – 4, skin removed

Pak Choi (Tesco, Asian stores) – 4, washed and leaves seperated

Spring Onions – 8, Washed and cut in quarters

Udon or Soba Noodle (Tesco or Asian store) – 250g

Large eggs – 4


Chicken Stock (not a stock cube this time) – 1ltr

Miso Paste (Tesco, Asian Stores) – 2 tsp

Mirin (Tesco, Asian Stores) – 2 tbsp

Garlic Cloves – 2 finely chopped

Onion – 1 small

Light Soy Sauce – 2 or more tbsp

Red Chilli (Optional)

Pickled Ginger (sushi ginger) – 30g, finely chopped


Fresh Ginger – 1 inch , finely chopped


Light Soy Sauce – 2 tbsp

Fresh Ginger – 1/2 inch chopped

Garlic Cloves – 2 chopped

Teriyaki Sauce – 6 tbsp

Toasted Sesame Oil – 1 tbsp

Brown Sugar (optional) – 1 tbsp



Getting Ready…

You will need – 1 medium pot or wok, 1 frying pan or griddle pan, 1 ladle, 1 sharp knife, 1 chopping board, 1 bowl to marinade the chicken and 1 wooden spoon.


Mix all the ingredients for the chicken marinade in a bowl then add the skinless chicken breasts ensuring they are well coated in the marinade.


Cover with cling film and place in the fridge for at least 2 hours but no more than 4.


Bring the chicken stock to the boil then add the broth ingredients and simmer while you cook the chicken.


Remove the chicken from the fridge and allow to come to room temperature.


Boil 500ml of water in a small pot then pop the eggs in a boil for 5-6 minutes, remove and run under a cold tap till cooled. Peel the eggs and set to one side.


Heat the griddle pan or pan then add a little oil, about 4 tbsp of whatever you have is fine.


Fry the chicken fillets for about 7 minutes per side depending on the size. You need to ensure they are cooked though. You can check my making sure the juices run clear with no trace of pink or blood when you pierce the thickest part with a knife or skewer.


When cooked remove from the pan and allow to rest under tin foil for 10 minutes.


Wash the Pak Choi and place in the simmering broth for 5 minutes or until just starting to wilt. You want the bottom white bit crunchy. When ready remove from the broth and leave in a bowl


5 minutes before you serve the dish, place the noodles into the broth. Stir them well as they cook, then when cooked with a little bit left, portion equal amounts into deep bowl. Try make a mound in the center of the bowl.


Slice the chicken breasts and place each in the bowl, with the Pak choi beside it. Sprinkle with sesame seeds and chopped red chilli.


Cut the peeled eggs in half then place both halves into the bowl.


Divide the steaming hot broth between all 4 bowls then serve.

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