Recipe of the week

Don’t be put off by the long list of ingredients for this ramen – the Japanesestyle noodle soup couldn’t be easier to make and is light and nourishing

Vegetable and chicken ramen

Serves 2 2 skinless, boneless chicken breasts, sliced into thin strips 100g soba noodles 2 tbsps brown rice miso paste 1 tbsp soy sauce 2cm piece of fresh ginger, cut into thin strips 1 carrot, julienned 3 spring onions/scallions, sliced diagonally ½ red pepper, deseeded and cut into thin strips 2 pak choi, halved lengthways ½ tsp toasted sesame oil a pinch of toasted nori (seaweed) flakes 2 tbsps fresh coriander leaves sunflower oil, for brushing

• Preheat the grill to high and line the grill pan with foil.

• Arrange the chicken in the grill pan and brush with sunflower oil. Grill for 5-6 minutes on each side, until cooked through.

• Meanwhile, cook the soba noodles in plenty of boiling water (see instructions on the packet). Drain and refresh under cold running water, then set aside.

• Put 750ml of hot water into a pan, add the miso paste and stir until dissolved. Add the soy sauce, ginger, carrot, spring onions, red pepper and pak choi. Bring to the boil. Reduce the heat and simmer for about 3 minutes until the pak choi is just tender. Stir in the sesame oil.

• Divide the noodles between two shallow bowls and spoon over the vegetables and stock. Slice the chicken breasts and place on top. Sprinkle with the nori and coriander leaves to serve.