Alternatively, for a dry version, steam the greens, strain the cooked noodles and assemble the ramen as above, without the broth.
For the broth
1 litre chicken stock
1 x 10cm knob of ginger, peeled and grated
¼ cup white miso
2 tsp sesame oil
kernels from 2 cobs of corn
4 chicken breasts, skin-on
1-2 tsp rice bran oil
Ginger, miso and sesame dressing
3 tbsp white miso
1½ tbsp blackstrap molasses
⅓ cup tahini
1 tbsp soy sauce
2 tsp grated fresh ginger or 1 tsp powdered ginger
3 radishes, very finely sliced
2 tbsp pickled ginger
2 bunches bok choy, washed and quartered
1 spring onion, green part only, very finely sliced
100g ramen noodles, cooked according to packet instructions
Make the dressing: Blend all the dressing ingredients in a blender until smooth. Add a dash of water if the mixture is too thick. (Note: the dressing will keep for up to 10 days; store in an airtight container in the fridge).
For the broth add all ingredients except the corn kernels to a large saucepan and bring to a simmer for 20 minutes to allow flavours to infuse. Remove from heat, allow to cool slightly then add the corn kernels.
For the chicken, preheat oven to 180C. Place an ovenproof frypan over medium heat. Once hot, add the oil then place the chicken breasts skin-side-down in the pan and cook for 5 minutes or until skin is crisp and has taken on a caramel colour. Turn the chicken over and place the pan in the oven for a further 5 minutes or until the breast meat has just cooked through. Remove from oven and slice thickly (about 1cm).
Pour broth into serving bowls. Add noodles and bok choy and allow to warm through in the broth. Top with the chicken pieces and drizzle over some miso dressing. Top with chopped spring onion, radishes and pickled ginger and serve immediately.
If you would prefer this ramen cold, allow all ingredients to cool completely in the fridge and steam the bok choy before serving.