Chicken Ramen 2.0

Method

• 1)

  Get chicken and eggs out of fridge and allow to come to room temperature.

• 2)

  Finely chop garlic. Get a large pot on medium heat and add drizzle of olive oil and garlic.

• 3)

  Chop up mushrooms thinly then add them to pot and stir.

• 4)

  Make up broth. Put 2L of water in kettle and boil. Put bone broth powder in bowl, add soy/tamari and mirin.

• 5)

  Once mushrooms have been sauteing for approximately 5 minutes, add the boiling water and broth mixture to the pot. Once the pot has come to boil you can turn it down to a low heat while you prep the rest of the dish. Give the broth a taste. If you want it saltier add a little bit of soy, and if you want it sweeter add a little bit of mirin.

• 6)

  Peel and grate ginger and zest lemon. Add broth to pot and mix.

• 7)

  Now to cook soft boiled eggs, boil a kettle, pour boiled water over your eggs in a pot and put on high heat for 6 minutes.

• 8)

  Put a pan on full heat on hottest burner and add a fair drizzle of olive oil. Pat chicken with paper towel and add a pinch of salt over chicken skin.

• 9)

  Once olive oil has heated up add chicken skin side down and leave to cook for 5 minutes.

• 10)

  Once chicken has cooked for 5 minutes on either side, turn onto its thickest side, turn off heat and leave to rest of 5 minutes.

• 11)

  Turn up broth onto high heat to get it hot enough to cook the noodles.

• 12)

  Peel soft boiled eggs.

• 13)

  Add noodles to broth and cook as per packet instructions.

• 14)

  Cut up chicken into diagonal slices.

• 15)

  Once noodles are cooked, scoop out broth into bowls then noodles.

• 16)

  Place sliced chicken, sprinkle of spring onion and fried shallots, chilli falkes, cut egg in half and place on top. Then sneak a diamond of nori in the side of the bowl.