Ingredients
- 500g cooked chicken (leftover roast chicken or cooked chicken breast), sliced
- 900ml Freja Chicken Bone Broth
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, finely sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon miso paste
- 200g ramen noodles
- 2 boiled eggs, halved
- 100g sliced mushrooms (such as shiitake or oyster mushrooms)
- 2 spring onions, sliced
- Handful of fresh coriander leaves
- Sesame oil, for drizzling
- Chilli flakes, for garnish
- Salt and pepper, to taste
Method
- In a large pan, add the Freja chicken bone broth, garlic and ginger. Bring to a boil over high heat, then reduce the heat to low and let it simmer for 20-30 minutes to infuse the flavours. Add the ramen for the last 10 minutes (or however long the packet instructions say they need to cook for).
- In a separate pan, sauté the sliced mushrooms until tender and remove. Turn up the heat and add the cooked chicken slices until browned. Keep the mushroom and chicken warm.
- Once the broth has simmered, stir in the soy sauce, fish sauce, and miso paste, and season with salt and pepper to taste and keep warm.
- To assemble the bowls use tongs to divide the cooked noodles between two large bowls. Ladle the hot chicken bone broth over the noodles.
- Top each bowl with the sautéed mushrooms, chicken slices, boiled egg halves, sliced spring onions, and fresh coriander leaves.
