- 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.
- 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.
- 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.
Prep time:
Cooking time: 25 minutes
Total time:
Serves: 4
1tbsp Coconut Oil (or Butter)
1tsp Freshly Grated Ginger
1 Garlic Clove, Crushed
500ml Chicken Stock
200g Button Mushrooms
1 Red Chilli, deseeded and finely chopped
1tbsp 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 Half a Lime
2 Spring Onions, finely chopped
1tbsp Toasted Sesame Seeds
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.
- words: Madeleine Shaw
- pictures: Martin Poole
You may also like
Prawn, avocado, coriander & lime mini tortillas
I love the fresh zingy flavours of this dish! Coriander, prawn and lime is a match made in heaven. The creamy avocado and crunchy tortilla are a perfect supporting act for the show-stopping prawns. All the elements can be made...
Smoked Stilton shortbread with beetroot purée, caramelised red onions, roasted grapes & thyme
This is a taste sensation – a cheese board in one canape. However, if you don’t want to do all the toppings, simply make the Stilton shortbread to eat on their own or with a little onion relish and crumbled...
Hot smoked trout in filo cups
“I love using the award-winning products from this local artisan producer. I was lucky enough to visit the smokery and see the process myself, and the skill and care that goes into it. I came away with a gorgeous smell...