Kabocha Shoyu Ramen with Maple Chicken and Egg

A autumnal Thanksgiving take on Japanese ramen: kabocha squash adds sweetness and depth to the shoyu broth, tender chicken with a maple glaze and a soft-boiled egg turn the bowl into a festive main course for two.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 160 g Dried ramen noodles
• 250 g Chicken breast fillet
• 300 g Kabocha squash
• 2 pc Eggs (size M)
• 800 ml Water
• 3 tbsp Soy sauce
• 1 tbsp Light miso
• 1 tbsp Maple syrup
• 10 g Ginger
• 1 pc Garlic clove
• 2 pc Spring onions
• 150 g Bok choy
• 1 tsp Sesame oil
• 1 tbsp Neutral cooking oil
• 1 pc Nori sheet

Method

1. Deseed and peel the squash and cut it into roughly 2 cm pieces. Peel the ginger and grate it finely, finely chop the garlic, slice the spring onions into rings and set the green parts aside separately.
2. Cook the eggs in boiling water for 6 minutes, cool them in cold water, peel them and marinate them in a mixture of 1 tbsp soy sauce and 1 tbsp water for at least 20 minutes.
3. Pat the chicken breast fillet dry and brush it with 1 tbsp soy sauce and 1 tbsp maple syrup. Heat the oil in a pot and sear the chicken for 3 to 4 minutes per side until golden brown, then remove and let it rest.
4. In the same pot, briefly sweat the ginger, garlic and the white spring onion rings. Add the squash pieces and fry for 2 minutes.
5. Top up with 800 ml water, bring to a boil and cook the squash pieces until tender, about 12 minutes. Remove half of the squash with a ladle, purée it finely with a little broth and return it to the pot.
6. Stir the miso smooth in a ladle of broth, add it to the pot and keep the broth just below a boil over low heat. Season with 2 tbsp soy sauce.
7. Cook the ramen noodles according to the package instructions in a separate pot, drain them and divide them between two bowls.
8. Clean the bok choy, add the leaves to the hot broth and let them steep for 1 minute. Pour the broth over the noodles.
9. Slice the chicken thinly and arrange it on the noodles, halve the eggs, cut the nori sheet into strips and add them.
10. Sprinkle with the green spring onion rings, drizzle with sesame oil and serve immediately.