- 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.
Cooking time: 25 minutes
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
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
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