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
- 25g Bonito Flakes or Shitake Mushrooms
- 500ml Water
- 1 x Vegetable/chicken stock cubes (Optional)
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 thigh/breast or tofu
- 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
To make your dashi stock, fully submerge the kombu kelp strips in cold water, after 20 minutes, discard the water.
Add the rehydrated kombu into a pan, add 500ml of water. Slowly bring the pan up to just below a simmer for 10 minutes, then take off the heat and remove the kombu. Avoid boiling the kombu as this can lead to the dashi developing an unwanted bitter flavour notes.(Top Tip- Don’t throw away your cooked Kombu, it can be used in other dishes!).
- Add the mushrooms or bonito and stock if adding, and bring back to the boil. As soon as it is boiling, turn the heat off and leave to soak for 10-20 minutes, then strain. This is your Ramen broth.
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/tofu as it cooks in the sauce to coat evenly.
Once the sauce has thickened and fully coats the protein and it 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 ramen 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.