Chicken Ramen Soup

INGREDIENTS

2 chicken breasts (boneless, skin-on)
Himalayan salt and freshly-ground black pepper, to season
1 tbsp unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
4 cups filtered water
2 tablespoons of Broth of Life Chicken Bone Broth Powder
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup green shallots, sliced
2 packs dried ramen noodles
Garnish : fresh green chilli slices, Enoki Mushrooms, fresh radish & roasted sesame seeds for serving (optional dried seaweed slices)

METHOD

Chicken : Preheat the oven to 180 degrees. Generously season the chicken breasts with salt and pepper. In a large skillet or frypan melt the butter over medium heat. Pop in the chicken, skin-side down, and cook for about 5 minutes until the skin releases easily from the pan is golden brown. Repeat and flip the chicken over to cook for another 4-5 minutes, until golden. Transfer the chicken to a roasting dish with baking paper at the base and pop in the oven to roast for 15-20 minutes, until it’s cooked through. Remove from the oven, transfer the chicken to a plate and cover with a bowl over the top until ready to serve.
Ramen broth: In a large pot over medium heat or wok, heat the sesame oil, until shimmering. Pop in the garlic and ginger, and cook for a few minutes until softened. Then the soy sauce and mirin, and stir to combine and cook for a minute. Add the filtered water and Broth of Life chicken bone broth powder, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes. Simmer gently for another 10 minutes and if needed add salt to taste.
Soft-boiled eggs: Fill small saucepan with enough water to cover your eggs, and bring to a boil. Slowly and gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 mins (for a slightly-runny yoke) or 8 mins (for a soft, but set-up yoke).
While the eggs are cooking, fill a large bowl with ice water. When your timer finishes, transfer the eggs to the ice bowl to stop them cooking further. Wait for at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Assemble the ramen bowls: Meanwhile, chop the shallots, chilli’s, the base of the Enoki Mushrooms and radish. Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 4 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh shallots, Enoki, chilli, sesame seeds and the soft boiled egg with the option of dried seaweed slices placed next to the bowl. Serve immediately.

Note: Serves 2