Matzo Ball Chicken Ramen

• Chicken Broth
• 2 chicken breasts
• 1 onion, halved
• 2 garlic cloves, crushed
• Thumb-sized piece of ginger, sliced
• 2 spring onions
• 1.25–1.5 litres cold water
• Salt and black pepper
• Matzo Balls
• 100g matzo meal
• 2 eggs
• 2 tbsp schmaltz or neutral oil
• 2–3 tbsp chicken broth
• ½ tsp salt
• Black pepper
• Ramen Broth
• 2 tbsp soy sauce
• 1 tbsp white miso
• 1 tsp sesame oil
• 1 tsp mirin or honey, optional
• To Build
• 2 portions ramen noodles
• Cooked chicken
• 2 eggs
• 2 spring onions, sliced
• 1 sheet nori, sliced
• Sesame seeds
• Chilli crisp or chilli oil

Steps

1. 1

   Add the chicken, onion, garlic, ginger and spring onions to a saucepan with the water, salt and pepper.

2. 2

   Bring to a gentle simmer and cook for 15–20 minutes.

3. 3

   Remove the chicken, then simmer the broth for another 20–30 minutes.

4. 4

   Strain and reserve a few tablespoons for the matzo balls.

5. 5

   Whisk together the eggs, schmaltz or oil, reserved broth, salt and pepper.

6. 6

   Stir in the matzo meal, cover and chill for 30 minutes.

7. 7

   With wet hands, roll into golf-ball-sized balls without packing them too tightly.

8. 8

   Simmer in a separate covered pan of salted water for 25–30 minutes.

9. 9

   Warm around 1 litre of broth with the soy sauce, sesame oil and mirin or honey.

10. 10

    Remove from the heat, then whisk in the miso.

11. 11

    Cook the eggs for 6½–7 minutes, cool, peel and halve.

12. 12

    Cook the noodles separately according to the packet instructions.

13. 13

    Divide the noodles between two bowls, pour over the broth and add the shredded chicken, matzo balls, jammy eggs, spring onion, nori and sesame seeds.

14. 14

    Finish with chilli crisp.