Ray White Upper North Shore

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 8 Ingredients 2 slices fresh ginger 3 garlic cloves 1/2 cup red or white miso 2tbsp low sodium soy sauce 4 cups chicken stock 1 cup water 1/2 teaspoon five spice 1 tsp white sugar 2 boneless chicken breasts 2 serves of ramen noodles 2 hard-boiled eggs, peeled and halved sliced spring onions bean sprouts Method Slice chicken and cook in frypan with 1 clove of sliced garlic, soy sauce and sesame oil. Put into a bowl and set aside. In a pot of boiling water, cook ramen noodles for 5 min, strain and set aside. In a stockpot or large saucepan, place the chicken stock, water, miso, 2 garlic cloves (halved), ginger, soy sauce, five spice and sugar together and bring to boil. Reduce to simmer for 5 min. Take the time to taste the stock and adjust to your liking. Divide the noodles into 2 soup bowls. Arrange the chicken, egg halves, spring onion and bean sprouts on top of the noodles and serve. Chicken miso ramen soup