Ramen Noodles, not the packet kind, this recipe will have restaurant quality noodles on your home dinner table.
You have to give this a try, you wont regret it.
In this recipe, we have chicken, egg, ginger, Bok Choi and a few other store cupboard ingredients.
- 4 Large Chicken Thighs Skin on and Bone in
- 400 g Ramen Noodles Any noodles will work
- 4 Eggs
- 2 Bak Choi
- 3 tbsp Miso
- 2 Spring Onions
- 2 inch Root Ginger
- 2 Birds Eye Chilli
- 1 Carrot
- 2 Chicken/Veg Stock Cubes
- Start by de-boning your chicken thighs and then collect the bones in the pot to make your stock. Next, chop off the root ends of the bok choi and Spring Onions and add to same pot. Slice 4-5 thin slices off your Ginger, and again add to the pot.In the pot also add the peel and ends from your carrot, and 1 red chilli sliced length-ways.
- Add 1 pint of water to the pot, season and set to simmer whilst you prep the rest of the meal. Simmer for at least 30 minutes before using to make the broth.Taste as you go and if needed, add Stock cube, half at a time
- Next salt both sides of your chicken thighs and place them skin side down in a good sized pan on medium high heat. Let the chicken fat render out and flip the thighs once the skin gets nice and golden brown. If there doesn't seem to be a lot of fat coming from the skins add a table spoon of vegetable oil
- Whilst the chicken is cooking, mince up some ginger root finely. Turn the chicken once the skin is crispy and cook through.Once cooked remove and set aside the chicken. Add in the diced ginger and them blossom in the chicken fat. Let this caramelize and get golden in color. This will take about 5 minutes on low heat. Remove them from the pan but keep all the oil in the pan.
- Now add the Miso to the oil and stir to combine in the ginger oil. Once fully combined with the oil, add a ladle of the stock at a time and stir to create a creamy broth. The thickness here is personal, traditionally a thin broth is used, but you can make this to your liking.
- Top up the water in your "stock" pot and bring to the boil again, add in your eggs, cook for 6 -12 minutes. 6 for a half boiled egg and 12 for a hard boiled egg.
- Whilst the eggs are boiling slice your green onion on an angle very thinly and set aside. Also de seed and very thinly slice a red chilli. Grate your carrotOnce your eggs are cooked, take them out. Leave the eggs in a bowl of cool water until you are ready to plate.
- Add the Bok Choi leaves to the boiling water and blanch for about 90 seconds. Then remove ad add to the bowl with the eggs.
- Now add your noodles into the boiling water and cook for just 1 -2 minutes. add 1-2 ladles of the broth into your serving bowl then add in your noodles, slice the chicken, add to the bowl, add boiled egg sliced in half, carrot, boy choy, sliced scallion and chilli, sprinkle some of the caramelised ginger and chicken skin on top and enjoy!