Simple chicken ramen

This chicken ramen recipe is incredibly simple but bound to impress. The addition of miso helps to give the broth a deep umami flavour and the sriracha-marinated chicken packs a delicious punch. This recipe is a favourite at the Academy and the team love cooking it for lunch! For some more umami flavours, why not book on our Taste of East Asia cooking class?

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Serves 2

Gluten-free

Dairy-free

Ingredients

For the broth:

5-6cm piece of ginger, sliced
2 spring onions, sliced
3 garlic cloves, peeled (whole)
1 carrot, halved and roughly sliced
600ml good quality chicken stock
1½ tsp white miso paste
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sriracha

For the toppings:

3 chicken thighs, skinned and boned
2 tbsp sriracha
1 egg
1 tsp sesame oil
1 pak choi, halved lengthways
1 lime, halved
200g cooked rice noodles
½ carrot, finely sliced into batons
1 spring onion, finely sliced
1 red chilli, finely sliced
Few sprigs of coriander
1 tsp black sesame seeds
Pinch of chilli powder (optional)

Watch Chef Bea make this on Instagram

Cooking instructions

Add all the broth ingredients to a large saucepan over a medium heat and leave to simmer for at least 30 minutes or up to 1 hour, stirring occasionally. The longer it cooks, the deeper the flavour will be.
Meanwhile, toss the chicken thighs with the sriracha and set aside to marinate for 15-20 minutes.
Place the egg in a small saucepan filled with cold water. Place over a medium heat. As soon as you start to see bubbles and the water starts to boil, set a timer for 6 minutes.
Remove the egg and place quickly in a bowl of cold or iced water to stop it cooking. Once cool, carefully crack and peel off the shell.
Add the sesame oil to a frying pan over a high heat then add the pak choi halves. Let these colour underneath before turning over and frying until browned on all sides.
Add the sriracha chicken to the hot pan and cook for 4-6 minutes on each side, or until deep golden all over and fully cooked with no pink remaining.
Put the lime halves, cut side down in the hot pan and char lightly for 30 seconds - 1 minute.
If not already cooked, cook the rice noodles according to pack instructions and drain.
To serve, strain the broth to remove the flavourings.
Divide the noodles between two bowls then pour or ladle over the hot broth. Top with the sliced chicken thighs, half an egg, the pak choi and charred lime.
Finish with a sprinkle of sliced crunchy carrot, spring onions, chilli and coriander, plus sesame seeds and a pinch of chilli powder, if you like!