Homemade Chicken Ramen

• 2 chicken breasts (approx 300g)
• 2 portions ramen or egg noodles
• 2 eggs
• 800ml chicken stock
• 2 tbsp soy sauce
• 1 tbsp white miso paste
• 1 tbsp sesame oil
• 2 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 2 spring onions, sliced
• 1 sheet nori (seaweed), cut into strips (optional)
• 1 tsp chilli oil or togarashi (optional)

1. 1

   Soft-boil the eggs: lower eggs into gently boiling water and cook exactly 6 min 30 sec. Transfer to iced water for 2 min, then peel carefully. Set aside — they'll have a jammy, slightly runny yolk.

2. 2

   Pour the stock into a medium saucepan. Add the soy sauce, grated garlic, and ginger. Bring to a gentle simmer. Add the chicken breasts whole and poach on low heat for 12–14 min until cooked through. Remove and rest 3 min, then shred with two forks into large pieces.

3. 3

   Whisk the miso paste into the broth until dissolved — don't boil it after this point as it kills the delicate flavour. Add sesame oil and taste for seasoning. Add more soy if needed.

4. 4

   Cook the noodles according to packet instructions. Drain and divide between two deep bowls.

5. 5

   Ladle the hot broth over the noodles. Top with the shredded chicken, halved soft-boiled eggs, sliced spring onion, nori strips, and a drizzle of chilli oil if using.