The Simple Things - - STAPLE FOODS -

Part of the joy of this Ja­pa­nese noo­dle soup is the con­trast of colours and shapes made by the com­bi­na­tion of top­pings, and finely sliced red cab­bage can re­ally cut a dash here. You can make this veg­e­tar­ian by us­ing veg­etable stock in­stead of chicken and omit­ting the chicken top­ping.

Serves 4

300g dried ra­men noo­dles

for the broth

700ml chicken or veg­etable stock 2 gar­lic cloves, roughly sliced 2 tbsp soy sauce Thumb of fresh gin­ger, roughly chopped 1 small red chilli, halved and with seeds and pith re­moved 1 tsp Chi­nese five spice pow­der 2 tbsp miso paste

for the top­pings

⅛ red cab­bage, finely shred­ded 4 eggs, soft boiled (6 mins) 6 mush­rooms, sliced 8 slices poached or roast chicken 1 spring onion, finely sliced A few leaves of co­rian­der A hand­ful beansprouts

1 Put all of the in­gre­di­ents for the broth in a pan to­gether and bring to the boil, then sim­mer for 15 mins, drop­ping the mush­rooms in for the last few min­utes to cook through.

2 In a sep­a­rate pan, boil the noo­dles for a few min­utes un­til soft­ened.

3 Por­tion the broth be­tween four bowls and share the noo­dles be­tween them, then top each with shred­ded cab­bage, half a boiled egg, some mush­rooms, 2 slices of chicken, a sprin­kling of spring onion, some co­rian­der and a few beansprouts. Eat im­me­di­ately.

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