Really good Japanese ramen is an art form that any visit behind the curtains of a ramen joint in Tokyo will prove. The dish which dates back to the 19th century is based on a rich flavoured meat or fish broth, wheat noodles and toppings like thinly sliced pork, boiled eggs, nori seaweed and scallions. Unless you dedicate a lifetime to hand making noodles and perfecting your broth, making it at home will always be a cheats job, particularly if you are making it for a weeknight meal.
For the chicken: 4 chicken thighs, skinless & boneless 50ml low sodium soy sauce 50ml mirin 1 tbsp sesame oil
For the ramen broth: 1 red chilli, thinly sliced 1 garlic clove, thinly sliced 1 thumb sized piece ginger, thinly sliced 1.5 litres best quality chicken stock 2 large carrots, julienned 100g shiitake mushrooms, halved if large 1 tsp sesame oil
For the soup: 150g tenderstem broccoli, sliced into bite sized pieces 1 x 300g pack ramen noodles, cooked & drained 100g bean sprouts 6 spring onions, finely sliced 4 eggs, soft boiled, cut in half to serve Small handful coriander leaves Small handful mint leaves
Get the full method donalskehan.com/recipes/charred-chicken-ramen-bowls/