Gordon Ramsay
Boxer Ricky Hatton gets an F Word lesson in making good grub taste gorgeous
Serves 4
1.First, marinate the chicken. Cut the chicken breasts across the grain into thin slices. Place in a bowl and add the tamari, mirin, sake, sesame oil and a good grinding of salt and pepper. Give the chicken a good stir, to ensure that every piece is coated. Cover with cling film and leave to marinate in the fridge for at least 30 minutes, preferably overnight.
2.For the soup base, pour the chicken stock into a medium pan and add the kombu. Bring to a simmer, cover the pan with a lid and cook gently for 5–10 minutes. Fish out and discard the kombu, which will have imparted a lovely savoury flavour to the stock. Add the ginger and stir in the miso paste. Simmer for another 3–5 minutes.
3.When ready to serve, bring a pot of water to the boil for the noodles. Add the mushrooms to the simmering stock and cook for 2 minutes, then add the chicken strips. Cook until the chicken is just opaque throughout, about 1–11/2 minutes. Taste and adjust the seasoning. Cover the pan with a lid and turn the heat down as low as possible.
4.Add the noodles to the pan of boiling water and cook until tender but still retaining a slight bite, about 3–4 minutes. Drain and immediately toss with a little sesame oil. Divide among warmed soup bowls and scatter over the spring onions. Ladle the hot soup over the noodles, making sure that you divide the chicken and mushrooms evenly. Sprinkle with the sesame seeds and serve at once
©Gordon Ramsay 200[8]. All rights reserved
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