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Cheat’s chicken ramen


Serves: 2
timePrep time: 20 mins
timeTotal time:
Cheat’s chicken ramen
Recipe photograph by Toby Scott

Cheat’s chicken ramen

A hearty bowl of comforting flavours, perfect for a chilly evening. Shittake mushrooms are a useful source of vitamin B6 and fibre

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
552Kcal
Fat
16gr
Saturates
3gr
Carbs
45gr
Sugars
5gr
Fibre
5gr
Protein
54gr
Salt
3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 tbsp sesame oil
  • 3 spring onions, sliced diagonally, greens and whites kept separate
  • 30g root ginger, finely chopped
  • 1 small red chilli (deseeded), half finely chopped, half finely sliced for garnish
  • a handful of coriander, stalks finely chopped, leaves reserved for garnish
  • 1 x 120g pack shiitake mushrooms, sliced
  • 2 sachets from a 90g pack Yutaka miso soup
  • 2 medium eggs
  • 2 cooked skinless chicken breasts, shredded
  • 1 x 300g pack quick-to-cook udon noodles
  • nigella or sesame seeds, optional

Step by step

  1. Bring a small pan of water to the boil. Heat the sesame oil in a large saucepan and fry the white part of the spring onions with the ginger, finely chopped chilli, coriander stalks and shiitake mushrooms for 3-4 minutes.
  2. Meanwhile, squeeze the miso soup 5 paste from the sachets into a large jug, pour over 700ml boiling water and stir well, to make the miso broth.
  3. Drop the eggs into the pan of boiling water and cook for 6½ minutes. Drain and rinse under cold water until cool enough to handle.
  4. Add the miso stock, chicken and noodles to the pan with the mushrooms. Bring to a simmer, stir to separate the noodles and cook gently for 3-4 minutes.
  5. Peel and slice the eggs in half. To serve, ladle the noodle broth into 2 bowls and top with the soft boiled egg halves, spring onion greens, sliced red chilli, coriander leaves and a sprinkling of nigella or sesame seeds if you like.

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