Chicken Ramen with Bok Choy

Ingredients

• 3/4 cup light soy sauce
• 1/4 cup sake
• 2 tablespoons mirin
• 2 large eggs
• 2 tablespoons canola oil
• 1/2 teaspoon ground ginger
• 2 chicken fillets
• Salt and pepper to taste
• 1 large onion, chopped
• 2 carrots, chopped
• 1 piece fresh ginger, peeled and thinly sliced (approx 2cm long)
• 1 bay leaf
• 6 peppercorns
• 4 cups chicken stock
• 2 cups ramen noodles
• 1 tablespoon white miso paste
• garlic sauce to taste
• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 1 bok choy, cubed
• 2 scallions, cut
• chopped parsley for decoration

Method

1. Combine 1 tablespoon oil, ground ginger, salt and pepper in a small bowl. Rub onto chicken. Heat 1 tablespoon oil in a large pot over medium-high heat. Place chicken in the pot and cook both sides until brown and thoroughly cooked. Remove from the pot and set aside.
2. Combine onion, chopped carrots, sliced ginger, bay leaf and peppercorns in the pot. Add chicken stock. Cover and bring to a boil over high heat. Reduce heat, partially cover, and simmer for 5 minutes. Add noodles and cook for another 5 - 8 minutes (until noodles are al dente cooked).
3. Place small portion of canola oil onto a frying pan and fry both eggs sunny side up. Separate the eggs when cooked for serving. In the meantime, cut the chicken into small pieces.
4. Plate the soup in two large bowls. Add half of the chicken to each bowl, add chopped bok choi, one fried egg per bowl and garnish with chopped parsley.

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning