Ramen Soup

Serves 4

A big bowl of noodle soup is a great way to settle a hungry stomach.  

Ingredients:

• 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
• 200g beansprouts
• 2 carrots, peeled
• 200g shiitake mushrooms, sliced

 Method:

1. Cook the noodles according to the instructions on the packet, put them in a sieve and cool under the tap.
2. 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.
3. Meanwhile, shave the carrots into long ribbons with a potato peeler.
4. 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.
5. 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.