Kombu Ramen with soy glazed chicken, pak choi and a jammy egg
Time 10 mins prep, 40 mins cooking
5g Mara Seaweed Kombu Kelp Strips
200g dried soba or ramen noodles
2 tbsp soy sauce
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
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.
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!)
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.
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.
Increase the pan to a high heat and add the sauce mixture. Turn the chicken as it cooks in the sauce to coat evenly.
Once the sauce has thickened and fully coats the chicken and the chicken is cooked through, remove and set aside to rest before slicing.
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.
Add the drained noodles and pak choi to the boiling broth and cook for 2 mins or until pak choi is tender.
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.