Asian

Matt Preston's detox ramen

Name: Summer detox ramen recipe
Yield: 4
Cuisine: /asian
Ingredients: 8 cups (2L) good-quality chicken stock; 3cm piece (15g) ginger, thinly sliced; 3 garlic cloves, thinly sliced; 2 long green shallots, thinly sliced; 12 small shiitake mushrooms, trimmed; 2 (220g each) chicken breasts; 1 bunch broccolini, trimmed, halved; 2 tsp sesame oil, plus extra to drizzle; 2 tbs tamari, plus extra to drizzle; 200g brown mushrooms, trimmed, thickly sliced; 4 eggs; 1/4 cup (80g) white (shiro) miso paste (from Asian grocers); 2 tbs mirin; 340g fresh kelp noodles (from Asian grocers), or rice noodles, rinsed well, drained; 1/2 iceberg lettuce, cut into thin wedges; 1 sheet seasoned nori, toasted, shredded; Pickled ginger, to serve; Sesame seeds, to serve

Rate now

Jump to recipe

by Matt Preston

delicious. senior editor

Feb 26, 2020

Hold on to your broccolini – Matt Preston is detoxing deliciously.

8 cups (2L) good-quality chicken stock
3cm piece (15g) ginger, thinly sliced
3 garlic cloves, thinly sliced
2 long green shallots, thinly sliced
12 small shiitake mushrooms, trimmed
2 (220g each) chicken breasts
1 bunch broccolini, trimmed, halved
2 tsp sesame oil, plus extra to drizzle
2 tbs tamari, plus extra to drizzle
200g brown mushrooms, trimmed, thickly sliced
4 eggs
1/4 cup (80g) white (shiro) miso paste (from Asian grocers)
2 tbs mirin
340g fresh kelp noodles (from Asian grocers), or rice noodles, rinsed well, drained
1/2 iceberg lettuce, cut into thin wedges
1 sheet seasoned nori, toasted, shredded
Pickled ginger, to serve
Sesame seeds, to serve

Method

1.

Place the stock, ginger, garlic, white part of the shallot and shiitake mushroom in a large saucepan and bring to the boil over high heat. Add the chicken, remove from the heat and cover. Leave in the hot stock for 45 minutes or until just cooked.
2.

Preheat a lightly greased barbecue or chargrill pan to high. Drizzle broccolini with the extra sesame oil and tamari. Barbecue, turning frequently, for 2-3 minutes until charred at the edges. Set aside and keep warm.
3.

Place a small frypan over high heat and dry-fry the brown mushroom, tossing frequently, for 4-5 minutes until soft. Place in a bowl, drizzle over 2 tsp sesame oil and toss to combine. Set aside with the broccolini and keep warm.
4.

Remove the chicken from the stock and place on a plate. Strain stock through a fine sieve, reserving mushrooms and discarding remaining solids. Return stock to pan over high heat, bring to the boil and reduce heat to a simmer. Working with 2 eggs at a time, poach in stock for 3-4 minutes until just cooked and set. Using a slotted spoon, remove eggs from stock and drain on paper towel. Repeat with remaining eggs.
5.

Strain the stock through a fine sieve and discard any egg white. Wipe pan clean, return stock to pan over high heat and bring to a simmer. Reduce heat to low and stir in the miso, mirin and 2 tbs tamari. Taste and adjust with the tamari or mirin. Simmer gently until ready to serve.
6.

Thinly slice the chicken breasts. Arrange the noodles, lettuce, a few slices of chicken, a poached egg and three shiitake mushrooms in each bowl then pour over hot stock. Top with grilled broccolini, sesame mushrooms, and scatter with the green ends of the shallot. Garnish as you like with toasted nori, pickled ginger and sesame seeds.