Packed with the Asian flavours of soy sauce, five-spice and ginger, this warming ramen is brimming with succulent chicken and seasonal mushrooms, making for a delicious autumnal dish. What's more, it's ready in under 30 minutes!
- Rub the chicken with the oil and 1/2 tsp Chinese five-spice; season. In a frying pan, fry the chicken for 5-6 minutes on each side, until cooked through with no pink meat showing. Remove from the pan and set aside to rest, then thickly slice.
- Meanwhile, in a pestle and mortar, grind the ginger to a thick paste. In a large pan, combine the stock,ginger paste, Worcestershire and soy sauces, garlic, miso, mushrooms (reserving enoki for the final 2 minutes) and the remaining five-spice. Bring to the boil, then simmer for 7 minutes.
- Divide the carrot, greens and noodles between 4 bowls. Ladle over the broth and top with the chicken. Scatter over the spring onions and chilli.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.