Miso chicken ramen

• 400gChicken breast fillets
• 2 cubesChicken stock cube, made up to 1.5 litres
• 20gFresh ginger, thinly sliced
• 3 clovesGarlic, thinly sliced
• 4Spring onions
• 2 tbspSoy sauce
• 4Eggs
• 300gMedium egg noodles
• 2Pak chois
• 4 tbspWhite miso paste
• 1 tbspSesame seeds

Plus salt, pepper and water.

Method

1. 1

   Boil a full kettle. Thinly slice the ginger and garlic. Slice the spring onions, keeping the white and green parts apart, and halve the pak choi lengthways. Slice each chicken breast in half horizontally so it cooks faster.

2. 2

   Crumble the stock cubes into 1.5 litres of boiling water in a large pan. Add the ginger, garlic, spring onion whites and soy sauce, bring to a gentle simmer and slip in the chicken. Poach for 10 minutes, until cooked through with no pink in the middle.

   13 min, mostly hands-off

3. 3

   Meanwhile, lower the eggs into a small pan of boiling water and cook for 7 minutes, so the whites are set and the yolks still jammy. Cool them in cold water, then peel and halve.

   12 min, mostly hands-off

4. 4

   Lift the chicken onto a board. Add the noodles and pak choi to the simmering broth and cook for 4 minutes, until the noodles are tender. Slice the chicken while they cook.

5. 5

   Take the pan off the heat. Mix the miso with a ladleful of the broth until smooth, then stir it back into the pan. Taste, and add a splash more soy if it needs it.

6. 6

   Lift the noodles and pak choi into deep bowls with tongs and ladle over the broth. Top with the chicken, the halved eggs, the spring onion greens and the sesame seeds.