Really good Japanese ramen is an art form that any visit behind the curtains of a ramen joint in Tokyo will prove. The dish which dates back to the 19th century is based on a rich flavoured meat or fish broth, wheat noodles and toppings like thinly sliced pork, boiled eggs, nori seaweed and scallions. Unless you dedicate a lifetime to hand making noodles and perfecting your broth, making it at home will always be a cheats job, particularly if you are making it for a weeknight meal.

Ingredients:

For the chicken:
4 chicken thighs, skinless & boneless
50ml low sodium soy sauce
50ml mirin
1 tbsp sesame oil

For the ramen broth:
1 red chilli, thinly sliced
1 garlic clove, thinly sliced
1 thumb sized piece ginger, thinly sliced
1.5 litres best quality chicken stock
2 large carrots, julienned
100g shiitake mushrooms, halved if large
1 tsp sesame oil

For the soup:
150g tenderstem broccoli, sliced into bite sized pieces
1 x 300g pack ramen noodles, cooked & drained
100g bean sprouts
6 spring onions, finely sliced
4 eggs, soft boiled, cut in half to serve
Small handful coriander leaves
Small handful mint leaves

Get the full method here: https://donalskehan.com/recipes/charr...

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