1 lb chicken breast, sliced into small pieces
1 small piece, 1/2 inch long, ginger root, sliced
4 cloves garlic, one minced, three quartered
3 eggs, hard boiled, peeled, halved
5 cups chicken stock
Handful of seaweed paper
4 tbsp soy sauce
1/2 tbsp sesame oil
2/3 tbsp chinese five spice
1/2 tbsp chili powder
1 tbsp worcestershire sauce
1 tsp brown sugar
1/2 lb ramen noodles
1 bunch spring onions, sliced
1 stalk corn, peeled, cut into thirds
Large handful of baby spinach
Serves Three Total Time: 60 minutes
Mix the chicken together with the sesame oil, the minced clove of garlic, 2 tbsp soy sauce and a little salt and pepper. Cover with plastic wrap and set aside for at least 10 minutes. In a large pot bring the chicken stock to a light simmer, then add in the 2 remaining tbsp of soy sauce, the chili powder, chinese five spice, ginger, garlic, brown sugar and worcestershire sauce. Stir gently for a few minutes, then remove pot from heat. In another pot bring water to a boil and then cook noodles for 3-5 minutes depending on the exact type. Drain and set aside. In a saucepan stir fry the chicken along with any extra marinade until chicken is fully cooked. Distribute the noodles evenly among three bowls, and do the same with the chicken and spinach, and eggs on top. Add in the corn to the broth and bring to a boil, reduce heat slightly and cook for four minutes.
Distribute broth and corn evenly among bowls, add the spring onions, seaweed paper and sesame seeds. Serve hot. Additional ingredients that are frequently used in ramen include shitake mushrooms, pickled red ginger, bean sprouts, pork belly, pork shoulder, shallots, dried smoked tuna, sake and mirin, to name a few.
