Kombu Ramen with soy glazed chicken, pak choi and a jammy egg

Serves 2
Time 10 mins prep, 40 mins cooking
Easy
INGREDIENTS
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5g Mara Seaweed Kombu Kelp Strips
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200g dried soba or ramen noodles
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2 tbsp soy sauce
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2 tbsp brown sugar
- 1 tbsp mirin
- 1 garlic clove, grated
- 1 tbsp olive oil
- 1 chicken breast or boneless thigh
- 750ml chicken ramen broth 500ml water
- 1 pak choi
- 2 free range eggs
- Pinch of Mara Seaweed furikake, to garnish
- 1 red chilli, sliced to garnish
- 1 spring onion, to garnish
METHOD
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Place the seaweed and cold water in a pan. Leave to soak in the cold water for a few hours, or longer for a better flavour.
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On a low heat, gently bring the water to a boil. Remove the Kombu just as the water is coming to a boil. Add your chicken stock, increase the heat and bring back to the boil. Simmer and reduce your broth by 1⁄4 for a rich flavour. (Top Tip- Don’t throw away your cooked Kombu, it can be used in other dishes!)
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Cook the noodles in boiling water for 2 mins less than pack instructions (you will finish the cooking in the broth). Drain and set aside.
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Mix the soy sauce, sugar, mirin and garlic in a small bowl. Heat oil in a frying pan and cook the chicken on a medium heat until almost fully cooked.
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Increase the pan to a high heat and add the sauce mixture. Turn the chicken as it cooks in the sauce to coat evenly.
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Once the sauce has thickened and fully coats the chicken and the chicken is cooked through, remove and set aside to rest before slicing.
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For your soft boiled eggs, cook them in boiling water for approx 7 minutes or until your liking. Remove after cooking and place straight into iced water for a few minutes then peel and slice in half.
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Add the drained noodles and pak choi to the boiling broth and cook for 2 mins or until pak choi is tender.
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Serve the broth into bowls and divide the pak choi and noodles. Top with the sliced soy glazed chicken and jammy egg. Sprinkle with a pinch of furikake, sliced spring onion and chilli to serve.