Chicken ramen with rice noodles, egg and pak choi

Ingredients

For 1 serving

• Rice noodles60 g
• Chicken breast100 g
• Eggs1
• Bok choy120 g
• Chicken broth400 ml
• Tamari1 tablespoon
• Ginger5 g
• Garlic1 clove
• Spring onions1
• Nori seaweed1
• Sesame oil1 teaspoon

Contains: eggs, soy, sesame, celery,

In season: October – March

Method

1. Peel the ginger and garlic and slice them thinly. Put them in a pan with the chicken stock and simmer over low heat for 10 minutes, until fragrant; add the tamari.
2. Lower the chicken breast into the simmering stock and poach it for 10 minutes, until white and firm in the centre; lift it out and slice.
3. Meanwhile, bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 7 minutes, until the white is set and the yolk still jammy; cool it in cold water, peel and halve.
4. Halve the pak choi lengthways and rinse well at the base; slice the spring onion and cut the nori into rectangles.
5. Cook the rice noodles and pak choi in the stock for 3 minutes, until the noodles are soft and the pak choi tender.
6. Build the bowl with the broth, noodles and pak choi, then add the chicken, egg, spring onion, a drizzle of sesame oil and the nori.