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Shoyu chicken ramen with fresh corn and choy sum
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Shoyu-infused chicken noodle soup - a savory Japanese twist on a classic favorite.
Ingredients:
  • 2 tsp sesame oil
  • 3cm-piece fresh ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 green shallots, thinly sliced, white and green parts separated
  • 2L (8 cups) chicken style liquid stock
  • 80ml (1/3 cup) soy sauce
  • 15g (about 6) whole dried shiitake mushrooms, soaked, drained
  • 40.00 ml cooking sake
  • 40.00 ml mirin
  • 2 (about 500g) chicken breast fillets
  • 270g pkt dried somen noodles
  • 1 sweetcorn cob, kernels removed
  • 1 bunch choy sum, trimmed
  • 4 soft-boiled eggs, to serve
  • 1/2 sheet nori
  • 12.00 gm sesame seeds
  • 2 tsp dried chilli flakes
Instructions:
  • In a large saucepan over medium heat, sizzle the aromatic trio of ginger, garlic, and the white part of shallot in oil until they're soft and fragrant. Introduce the stock, soy sauce, mushrooms, sake, and mirin to the mix, then bring to a gentle boil before lowering the heat.
  • Place the chicken fillets into the soup and simmer gently for 12-13 minutes until just cooked through. Remove the chicken and let it cool for 5 minutes, then slice thinly. Strain the stock mixture through a sieve into a bowl, and keep the mushrooms aside.
  • Cook the noodles in a saucepan of boiling water as per packet instructions until tender, then drain.
  • Pour the stock mixture back into the pan over medium-high heat, then stir in the corn and choy sum. Cook for 2 minutes until the veggies are tender-crisp.
  • To make the sprinkle, heat a frying pan over medium heat. Cook the nori for 30 seconds on each side until dry and crisp. Transfer to a plate. In the same pan, add sesame seeds and chili. Cook, stirring, for 1-2 minutes until golden. Crumble the nori into a bowl, then add the sesame mixture and stir to combine.
  • Arrange the noodles, chicken, and mushrooms in individual bowls. Pour the flavorful stock mixture over them. Add a cracked egg on top and finish with a garnish of sliced green shallot and a sprinkle of chili.

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