Charred chicken ramen bowls

Method

1. Put the chicken, soy sauce, mirin and sesame oil in a bowl and set aside to marinate.
2. For the broth, put the chilli, garlic, ginger and stock in a large saucepan. Simmer over a medium heat and cook for 15 minutes, then strain and return the liquid to the pan (discard the solids). Add the carrots and mushrooms and cook for another 5 minutes until softened. Season to taste with salt and sesame oil.
3. Before the end of the cooking time, blanch the broccoli in the broth for 2-3 minutes until tender, then remove with a slotted spoon and set aside. While the broth simmers, cook the noodles according to the pack instructions, then drain and set aside.
4. To cook the chicken, heat a griddle pan or frying pan over a high heat. Remove the chicken from the marinade and cook for 4 minutes on each side or until cooked all the way through and the chicken has deep char marks. Remove from the heat and slice.
5. Arrange the noodles in bowls with the broccoli, chicken slices, beansprouts, spring onions and soft boiled eggs. Ladle over the hot broth with the carrots and mushrooms, then serve straightaway garnished with fresh coriander and mint.