Shoyu Chicken Ramen

Ingredients

For 5 portions

• 🍗 500g chicken thigh, with skin (raw, boneless)
• 🍗 1,500ml chicken broth (rehydrated stock cube)
• 🪸 5g kombu
• 🍄 10g dried shiitake mushrooms
• 🪴 20g ginger
• 🧄 3 cloves garlic
• 🥣 100ml soy sauce
• 🍶 3 Tbsp mirin
• 🏺 1 Tbsp sesame oil
• 🏺 1 Tbsp sunflower oil
• 🍜 320g noodles (dry)
• 🍳 4 medium egg
• 🌽 100g sweetcorn
• 🧅 3 medium spring onions
• 🪸 2 sheets dried seaweed

Method

1. Put the stock, kombu, dried shiitake, sliced ginger and crushed garlic in a large pan. Bring slowly to a simmer and cook gently for 25 minutes, without boiling hard. Strain, return to the pan and stir in half the soy sauce and half the mirin. Keep hot.
2. Mix the remaining soy sauce and mirin in a small bowl.
3. Boil the eggs for 6½ minutes, cool in cold water and peel. Halve them.
4. Heat the sunflower oil in a frying pan over a medium-high heat. Cook the chicken, skin side down, for 8 minutes until crisp, then turn and cook for 5 minutes more. Add the soy and mirin mix and let it bubble, turning the chicken to glaze it. Rest for 5 minutes, then slice.
5. Cook the ramen or egg noodles according to the packet, drain well and share between 5 deep bowls.
6. Pour the hot broth over the noodles and add a few drops of sesame oil to each bowl.
7. Top with the chicken, the halved eggs, sweetcorn, sliced spring onions and seaweed cut into strips. Serve straight away.