Preparation
- Bring a pan of water to the boil, add the eggs and cook for 7 minutes so the yolk stays soft. Remove and cool in cold water. In the same water, blanch the spinach for 30 seconds, cool in cold water and drain.
- Put the chicken stock, garlic, ginger and 3 of the spring onions in a pan, bring to the boil and boil for 30 minutes.
- Add the chicken, cover and simmer gently for about 20 minutes until cooked through. Remove the meat and set aside; take the garlic, ginger and spring onions out of the broth.
- Stir the miso with a little hot broth in a ladle until smooth and add to the broth. Stir in the soy sauce and, if you like, the chilli oil. Keep hot, but do not boil hard any more.
- Melt the butter in a frying pan and warm the sweetcorn in it. Shred the chicken with two forks. Peel and halve the eggs. Cook the noodles according to the packet instructions and drain.
- Divide the noodles between four bowls, pour over the hot broth and arrange the spinach, sweetcorn, chicken, remaining spring onions cut into rings, nori and the halved eggs on top.
Drink with it
Pale lager · excellent match
Japanese lager or pils, ice cold
Fizz and light hop bitterness cut through the butter and the fat in the broth and refresh after each spoonful; the usual drink with ramen in Japan.
Pils or Helles: What's the Difference?Junmai sake · good match
Junmai, lightly warmed
The soft rice note and umami of the Junmai connect with the miso and chicken broth.
Junmai, Ginjo, Daiginjo: What do these mean for sake?Wheat beer · good match
Hefeweizen
Soft yeast and delicate fruitiness round off the sweet corn note, and the fizz lifts the fat of the broth.
Wheat Beer: Where Do Banana and Clove Come From?White wine · good match
Riesling Kabinett, off-dry
A little residual sugar suits the sweet corn and buffers the salt of the miso, and the acidity keeps the broth light.
Which wine pairs with food? A simple approach to choosing