Chicken ramen

A lovely hot, comforting soup of East Asian origin, here with chicken, mushrooms and egg. I bought these beautiful bowls and the result was fantastic. You can buy ready-made noodles, but making your own is another level of satisfaction. Naturally, I am no expert: this is my version.

INGREDIENTS FOR 2 SERVINGS

NOODLES: See the detailed recipe on the blog; the ingredients are:

200 g TYPE 0 FLOUR

2 g BAKED BICARBONATE OF SODA

100 g WATER

SOUP

1 LITRE OF CHICKEN STOCK

1 FRESH SPRING ONION

6 SLICES OF DRIED MUSHROOMS (or mushrooms of your choice)

8 SLICES OF CHICKEN

1 EGG

FRESH GINGER

30 g SOY SAUCE

4 TABLESPOONS OF TERIYAKI SAUCE (readily available in supermarkets)

SESAME SEEDS

I make chicken stock in the traditional way, or use a litre of Star chicken stock in a carton, as I did: it is delicious.

I add the dried mushrooms, a few slices of ginger, a piece of spring onion and 30 grams of soy sauce to the stock. I bring to the boil for 10 minutes with the lid on, then leave to rest.

I slice part of the spring onion and set aside; the rest goes into the stock.

I slice the chicken breast and grill on a hot griddle.

I put the chicken in a bowl with a few tablespoons of soy sauce, ginger pieces, extra virgin olive oil and sesame seeds, and leave to absorb the flavours.

I put cold water and an egg in a small pan, simmer for 4 minutes, then immediately remove from the heat and cool under cold water before peeling. The centre should remain soft.

I put 2 tablespoons of Teriyaki sauce in each bowl.

I boil the noodles in lightly salted water.

After a few minutes, I drain the noodles and rinse briefly under cold water.

I divide the noodles between the two bowls.

I add the boiling stock, chicken cut into strips, sliced mushrooms, half an egg and sliced spring onion, and serve piping hot.

Delicious! Eat with chopsticks and sip the stock with the proper spoon. It feels quite different: more complicated, but more fun.