#37 Chicken and Mushrooms Ramen

A delicious, warming and low fat dish to share for the whole family.

Serves 4:
1 l chicken stock
2 tbsp peanut or olive oil
1 onion sliced
1 carrot, chopped
2 cm of ginger, peeled and chopped or 1 tsp ginger puree
2 cloves of garlic, crushed
1/2 green chilli - deseeded and chopped
2 tbsp soy sauce
2 tbsp mirin
salt and pepper to taste


2 chicken breasts

10 button mushrooms
60 gr buna-shimeji mushrooms
handful of spinach leaves

160 g noodles (you can use the ready-made ramen noodles as well)

to decorate
1/4 red pepper sliced
1 spring onion, sliced


Method:

In the oil fry the onion, the garlic, the carrot, the ginger and the chilli pepper for a minute or so. Cover with the chicken stock and bring to the boil. Add the soysauce and mirin, cover and simmer for 15 minutes.

Sieve, return the sock to the pan and bring to the boil again, lower heat, uncover and poach the chicken breasts for 7 minutes. Make sure the stock is not boiling as this will make the chicken too dry.

Two minutes before the chicken is ready add the mushrooms(whole or sliced) and let them simmer for two minutes.
Remove the chicken and the mushrooms from the stock. Add the noodles to the boiling stock, and simmer for 3-4 minutes. Put the chicken on a tray and slice it thinly.
In a casserole arrange the noodles and the hot broth, top with a spoonful of spinach, the sliced chicken, the mushrooms, the sliced red pepper and the onion.

Serve hot.