2 skinless chicken breasts
1 tbsp vegetable oil
200 gms soba noodles
2 tbsp shirodashi sauce (Japanese seasoning sauce readily available at supermarkets)
500 ml chicken stock
40 gms pea shoots
10 pieces menma (a Japanese condiment made of lacto-fermented bamboo shoots readily available at Asian stores)
2 spring onions, finely sliced
Pinch of sea salt and white pepper
Light soy sauce, to taste (typically golden brown in colour)
You can't beat a classic light and fresh bowl of comforting ramen, our Japanese version of chicken soup for the soul. For extra flavour, add some light soy sauce and chilli oil.
1. Preheat the oven to 190 degree celsius or gas mark 5.
2. Rub the chicken all over with oil, season and place on a baking tray in the oven for 20 to 30 minutes or until cooked through.
3. Bring a pot of salted water to the boil and cook the noodles according to the packet instructions, then drain and set aside.
4. Combine the shirodashi sauce and chicken stock in a saucepan, mix well and bring to a simmer over a low heat.
5. With a sharp knife, slice the cooked chicken breasts at an angle.
6. Divide the stock between 2 serving bowls and stir in the noodles.
7. Arrange the chicken on top and garnish with the pea shoots, menma and spring onions.
8. Add a splash of light soy sauce to taste and serve immediately.
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