ST201901

Ramen

Part of the joy of this Japanese

noodle soup is the contrast of colours

and shapes made by the combination

of toppings, and finely sliced red

cabbage can really cut a dash here.

You can make this vegetarian by

using vegetable stock instead

of chicken and omitting the

chicken topping.

Serves 4

300g dried ramen noodles

FOR THE BROTH

700ml chicken or vegetable stock

2 garlic cloves, roughly sliced

2 tbsp soy sauce

Thumb of fresh ginger, roughly

chopped

1 small red chilli, halved and with

seeds and pith removed

1 tsp Chinese five spice powder

2 tbsp miso paste

FOR THE TOPPINGS

⅛ red cabbage, finely shredded

4 eggs, soft boiled (6 mins)

6 mushrooms, sliced

8 slices poached or roast chicken

1 spring onion, finely sliced

A few leaves of coriander

A handful beansprouts

1 Put all of the ingredients for the

broth in a pan together and bring to

the boil, then simmer for 15 mins,

dropping the mushrooms in for the

last few minutes to cook through.

2 In a separate pan, boil the noodles

for a few minutes until softened.

3 Portion the broth between four

bowls and share the noodles between

them, then top each with shredded

cabbage, half a boiled egg, some

mushrooms, 2 slices of chicken, a

sprinkling of spring onion, some

coriander and a few beansprouts.

Eat immediately.

TODAY

January evenings are just
made for a cheering bowl of
steaming noodle soup:
proof that (almost) anything
can be made to look fancy
with the addition of an egg