First, make some stock using a good quality chicken stock cube, adding chopped corander stalks, a few slices of ginger root,
a couple of chopped spring onions, a crushed clove of garlic, a Tbs light soy sauce and a Tbs mirin (or sweet sherry) and simmer
this for 20 minutes, then strain, return to the saucepan and bring back to a simmer. Add skinless and boneless chicken thighs,
some shitake mushrooms and a tsp sesame oil and simmer for 15 minutes. Remove the chicken thighs and mushrooms from the stock,
slice the chicken crosswise into thick strips, cover and set aside, keeping warm. Now add ramen noodles to the stock and simmer
for the time stated on the packet. A few minutes before the noodles are ready, add halved bok choy and continue simmering for
another 2 – 3 minutes, until the bok choy is just cooked. Meanwhile, boil an egg to the soft yolk stage. To serve, scoop
the noodles into warm bowls, adding the bok choy, the sliced chicken thighs and the mushrooms, and top up with the hot stock.
Garnish with half a soft-boiled egg, sliced spring onions and coriander leaves.