A big bowl of noodle soup is a great way to settle a hungry stomach.
4 bundles of Ramen or Chinese egg noodles
10ml (2tsp) sesame seeds
4 sachets of miso soup
2 chicken breasts, sliced
20ml (4tsp) mirin
60ml (4tbsp) soy sauce
10ml (2tsp) grated root ginger
200g cabbage, thinly sliced
2 carrots, peeled
200g shiitake mushrooms, sliced
Cook the noodles according to the instructions on the packet, put them in a sieve and cool under the tap.
Toast the sesame seeds in a hot dry frying pan until golden. Squeeze the gunky contents of the miso soup sachet into a saucepan with 2 liters of boiling water. Add the chicken, mirin, soy sauce and ginger and bring to the boil.
Meanwhile, shave the carrots into long ribbons with a potato peeler.
Add the cabbage to the soup pan and simmer for a minute. Add the carrot and mushrooms and simmer for another minute. Stir in the beansprouts.
Drain the noodles and put them in the bottom of 4 large soup bowls. Divide the contents of the pan between the four bowls. Sprinkle with the sesame seeds and serve.