Surrey Homes | SH33 | July 2017 | Interiors supplement inside

Food
chicken ramen
Serves 4 Prep time: 15 mins
Cooking time: 25 mins
This is my take on one of our
Japanese favourites. Ramen has
totally exploded in popularity
in recent years, but what many
people don’t realise is that it’s
so easy to make at home when
you want a warming meal.
Chicken stock is great when
you’re feeling run-down because
it contains immune-boosting
minerals such as calcium,
magnesium, phosphorus, silicon
and sulphur, which makes ramen
such fantastic comfort food.
• 1 tbsp coconut oil
or butter
• 1 tsp freshly grated ginger
• 1 garlic clove, crushed
• 500ml chicken stock
• 200g button mushrooms
• 1 red chilli, deseeded
and finely chopped
• 1 tbsp tamari or soy sauce
• 2 chicken breasts or
thighs, cut into strips
• 100g rice noodles
• 2 eggs
• salt, to taste
• 2 carrots, julienned
• juice of ½ lime
• 2 spring onions,
finely chopped
• 1 tbsp toasted
sesame seeds
1. Heat the oil in a large pan, add the ginger and garlic and sauté for 30 seconds. Next
add the stock, mushrooms, chilli, tamari and chicken pieces. Cook for 20 minutes.
2. Meanwhile, cook your rice noodles as per the packet instructions in a
separate pot. In another pot, boil the eggs in plenty of water for 4 minutes,
until the whites are cooked but the yolk is still runny. Once cool enough
to handle, peel and slice the eggs in half and sprinkle on a little salt.
3. Just before serving, throw the carrots and cooked noodles into the
soup and squeeze in the lime juice. Top with the boiled egg halves,
spring onions and sesame seeds, then serve immediately.
129 wealdentimes.co.uk