The balance of savoury soy, subtle sweetness from mirin, and hearty chicken stock creates a deeply satisfying broth, while the crispy chicken adds crunch and indulgence. Ideal for lunch specials, street-food inspired menus, this ramen bowl offers bold flavour with simple preparation.
Ingredients
- Chefs’ Selections battered chicken fillet bites (Code: 6326)
- Chefs’ Selections chicken bouillon paste (Code: A64514)
- Greens oriental vegetable mix (Code: 0175)
- Udon noodles (Code: A64614)
- Pak choi-cut in half length-ways (Code: V2459)
- 150ml soy sauce (Code: A42079)
- 50ml mirin (Code: A40567)
Method
Prepare the soy-marinated eggs:
- Simply, mix the soy sauce and mirin in a bowl. Boil the eggs for 6 minutes and 30 seconds, then cool completely under cold running water.
- Then peel and soak in the soy mixture for at least 30 minutes, or up to 3 days.
Prepare the broth & noodles:
- Warm the chicken stock with 1 tbsp of soy sauce in a pan.
- Add the oriental stir-fry mix, udon noodles, and pak choi.
- Simmer until the vegetables are tender and the noodles are heated through.
Cook the chicken:
- Deep fry the battered chicken at 180°C for 5–6 minutes, until golden and cooked through.
- Assemble the ramen: Divide the noodles and vegetables between bowls, then ladle over some of the cooking broth.
- Place the crispy chicken on top along with the pak choi.
- Halve a soy marinated egg and place on each portion. Serve immediately.
