Cheat’s chicken ramen soup with soft eggs and crispy chicken skin

SERVES 4 PREP + COOK TIME 30 MINUTES

1 store-bought barbecue chicken

1.5 litres water

1 tablespoon finely grated ginger

1⁄4 cup (60ml) soy sauce

4 spring onions, finely sliced

2 eggs, at room temperature 2 tablespoons white miso paste

2 x 150g packet instant ramen noodles 1 large (200g) zucchini, shredded on a julienne peeler

2 medium (240g) carrots, peeled and shredded on a julienne peeler 1 teaspoon each toasted white and black sesame seeds

1 tablespoon chilli oil

1 Remove the skin and meat from the chicken and set aside. Place the chicken carcass and bones in a large saucepan. Add the water, ginger, soy and half the spring onions and place over medium heat. Bring to a simmer and cook for 30 minutes, or until stock has reduced slightly and is rich in flavour.

2 Meanwhile, cook the eggs in boiling water for 6½ minutes. Place into iced water and set aside. 3 Heat a large non-stick frying pan over medium heat. Add the chicken skin and cook, turning for 4-6 minutes or until golden and crisp. Add the sesame seeds and season with salt. Set aside to cool before crumbling.

4 To serve, strain the stock, return to a clean saucepan with miso. Shred the chicken, add to the saucepan with noodles, zucchini and carrot. Place over medium heat and cook for 2 minutes, or until vegetables and noodles are just tender.

5 Divide between bowls. Peel the eggs, halve and add to the soup. Shred the remaining spring onion. Serve soup topped with onion, chicken skin and chilli oil.

Not suitable to freeze.