Ramen
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Ingredients
1.8 litres homemade broth
2 tbsp soy sauce
2 tbsp mirin
2.5cm chunk ginger root, gently smashed
sea salt and freshly ground black pepper
2 tsp dark sesame oil
300g squash or pumpkin, diced into 5mm dice
2 red chillies, finely sliced
200g ramen noodles or egg noodles
100gmizuna or spinach or Swiss chard or kale, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
freshly squeezed juice of 1 lime
450g sliced cooked chicken thighs, with or without skin
3 hard-boiled’eggs — cook for 7-8 minutes rather than 10
6 green onions, thinly sliced on the diagonal
6 lime wedges
Method
Heat well-flavoured chicken stock with soy sauce, mirin and ginger. Simmer gently for 5 to 10 minutes. Discard the ginger. Season with salt and pepper. Add the sesame oil, squash and sliced chilli and simmer for 10 minutes. Taste and tweak if necessary, it needs to be highly seasoned.
Cook the noodles in boiling water until just tender (usually 4 to 5 minutes but check the directions on the package). Drain well. Add the mizuna or other greens to the soup, cook for 1-2 minutes, then add the coriander and lime juice.
Place the noodles in each bowl, top with the sliced or shredded chicken. Ladle the broth over noodles. Shell the eggs, halve and lay half an egg in each bowl and sprinkle with lots of green spring onions and garnish with a lime wedge. Eat while very hot — broth first and then other ingredients or any way you want.
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