2T soy sauce
1/2T sesame oil
1/2 red chili
1 garlic clove, thinly sliced
1 thumb size piece of giner, thinly sliced
750ml chicken stock
1 carrot, julienned
50g shiitake mushromms
100g broccoli, cut into bite-size pieces
150g ramen noodles
3 spring onions, thinly sliced
2 eggs, soft-boiled
Coriander and mint to serve
Place the chicken, soy sauce and mirin in a bowl and set aside to marinate.
Add the chili, garlic, ginger and stock to a saucepan. Simmer over medium heat for 15 minutes before straining and returning the liquid to the pan.
Cook the noodles according to the instructions and set aside.
Heat a griddle pan over a high heat and cook the chicken for 4-5 minutes on each side until cooked through. Remove and slice.
Add the carrot and mushrooms for the stock and cook for 5 minutes. After 2 minutes, add the broccoli and season to taste.
Arrange the noodles in bowls with the chicken, spring onions and eggs, ladle over the broth with carrot, mushrooms and broccoli. Garnish with coriander and mint.