TV dinner miso chicken ramen

Ramen always feels cleansing to me, akin to steaming my face whilst covered in a towel shroud, and this inauthentic version clears your system and restores well-being simultaneously. Please don’t worry about the inevitable slurping when eating ramen, it’s all part of the process and in Japan, where bona fide ramen hails from, slurping is positively encouraged. Just eat with bowl to your chin, napkin in your collar and slurp away. And if you don’t have any leftover chicken, grill a chicken breast or two for 10–15 minutes each side until the juices run clear, then slice finely.

INGREDIENTS

2 large eggs

125g dried noodles, such as udon

1 litre chicken stock

18g miso soup paste

300g leftover cooked chicken, sliced

80g frozen spinach, defrosted for 3 minutes in the microwave

198g tinned sweetcorn, drained

6 spring onions, sliced into rounds

METHOD

Put the eggs into a small saucepan without a lid and just cover the eggs with cold water. Place on the hob and bring to a boil. Once boiling, reduce to a simmer and put your timer on for 4 minutes. Once cooked, carefully remove the eggs from the pan using a slotted spoon and leave on the side to cool a little whilst still in their shells. Use the leftover hot water to cook the noodles according to their packet instructions.

Heat the stock until simmering and add the miso paste. Stir well. Divide between two bowls then assemble the ramen like a clock face. Fill one quarter with chicken, another with spinach, the third with sweetcorn and the final with noodles. Peel the eggs, cut in half lengthways and place two halves in each bowl. Top with the spring onions and slurp to your heart’s content.

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