Rainbow Chicken Ramen
Forage for your autumnal ingredients with this quick & delicious ramen!
Ingredients
- 1 L Chicken Stock made from a chicken carcass and veg peelings or chopped on the turn veg.
- 1 Shallot Diced
- 10 g Dried Ceps (Porcini, Bolete)
- Bunch Rainbow Chard Spinach or pak choi is a good substitute
- 2 Chicken Breasts Butterflied
- 2 tbsp Soy Sauce
- 1 tbsp Olive Oil
- 2 Hard Boiled Eggs
- 1 Sheet Nori Seaweed Diced and better if you can make your own!
- Noodles As much as you like
Instructions
- Butterfly and marinade your chicken breasts in the soy sauce and olive oil for up to an hour if you can, 10 mins will suffice.
- Rehydrate your ceps by pouring boiling water over them so it just about covers them. Save the liquid!
- While your chicken is marinating, In a pan of boiling water and cook your noodles until just about cooked, or slightly underdone, if you like. Then rinse under running cold water to refresh. Divide and add to your ramen bowls.
- Heat up a frying pan and start cooking your chicken breasts. Once cooked through remove and let rest on a plate or chopping board.
- Meanwhile, bring your chicken stock up to a boil and add the diced shallot, half of the nori (If you're using store bought nori, roll the sheet up and use scissors to cut it into long strips).some sat and pepper to taste.
- Add your rehydrated ceps and the delicious mushroom liquor that they have created to the stock. Add the chard at this point too.
- Bring to a simmer and let it simmer for 10 mins or so, until the ceps and chard have softened.
- Slice your chicken breasts across the grain and divide between your bowls.
- Pour over the stock with ceps and chard. Garnish with a boiled egg and the remaining nori.
- Enjoy!