Ramen in 20 minutes? Yes, that's right. This quick chicken ramen recipe is packed with rich miso paste, creamy coconut milk, vibrant turmeric, pak choi leaves, juicy shiitake mushrooms and nutty buckwheat soba noodles – which just about makes it our new favourite weeknight recipe
Heat the oil in a large saucepan. Add the chicken and sear the outside, cooking for 3-4 minutes. Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant. Add the cumin, coriander and turmeric and cook for a further 1 minute.
Meanwhile, cook the noodles according to the instructions on the packet. Drain and refresh with cold water, then set aside.
Stir in the stock, miso, soy sauce and coconut milk. Cover and bring to a boil. Uncover, reduce the heat to medium and add the pak choi and mushrooms. Simmer for a further 3 minutes, then stir in the noodles until they heat through. Sprinkle over the remaining spring onions and sesame seeds to serve.