Shoyu chicken ra­men with fresh corn & choy sum

serves 4| prep 25 mins | cook­ing 25 mins - - THIS MONTH -

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 stock 80ml ( 13⁄ cup) soy sauce

15g (about 6) whole dried shi­itake mush­rooms, soaked, drained

2 tbs cook­ing sake

2 tbs 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

chilli sesame seed sprin­kle

12⁄ sheet nori 1 tbs sesame seeds 2 tsp dried chilli flakes

1 Heat oil in a large saucepan over medium heat. Add the gin­ger, gar­lic and white part of shal­lot. Cook, stir­ring, for 2 min­utes, un­til soft­ened. Add the stock, soy sauce, mush­rooms, sake and mirin. Bring to the boil. Re­duce heat to low. 2 Add chicken fil­lets to the soup. Sim­mer gen­tly for 12-13 min­utes or un­til chicken is just cooked through. Trans­fer chicken to a plate. Set aside for 5 min­utes to cool then thinly slice the chicken. Strain the stock mix­ture through a sieve into a bowl. Re­serve the mush­rooms. 3 Mean­while, cook the noo­dles in a saucepan of boil­ing water fol­low­ing packet di­rec­tions or un­til ten­der. Drain. 4 Re­turn stock mix­ture to pan over medium-high heat. Add corn and choy sum. Cook for 2 min­utes, un­til the veg­eta­bles are ten­der-crisp. 5 For the sprin­kle, heat a fry­ing pan over medium heat. Cook nori for 30 sec­onds each side or un­til dry and crisp. Trans­fer to a plate. Add the sesame seeds and chilli to pan and cook, stir­ring, for 1-2 min­utes, un­til golden. Crum­ble the nori into a bowl. Add the sesame mix­ture and stir to com­bine. 6 Di­vide the noo­dles, chicken and mush­rooms among serv­ing bowls. La­dle over the stock mix­ture. Top each with an egg and sprin­kle with the green part of the shal­lot and chilli sprin­kle.

PER SERVE • 51g pro­tein • 14g fat (4g sat­u­rated fat) • 64g carb • 7g dietary fi­bre • 615 Cals (2572kj)

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