Ramen has a long history of adaptation. While we know it as a Japanese dish, its origins are actually Chinese. In that spirit, we're continuing the evolvement of this soup, bringing it to weeknights with a delicious soy sauce broth that's boosted with mushroom, topped with pan-fried chicken, fresh greens and squeezed with lemon.
Place chicken in a bowl. Juice ½ the lemon. Add lemon juice, soy sauce and cornflour to chicken, season with salt and pepper and mix well to coat. Set aside to marinate while you prepare noodles.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 4 minutes to soften. Drain and set aside. While noodles are softening, continue with step 3.
Peel and finely grate ginger. Peel and crush garlic. Thinly slice spring onions, keeping green and white parts separate. Place teriyaki sauce, ginger and garlic in a small bowl and mix to combine.
Heat oil in a saucepan over medium heat. Add chicken and cook, turning regularly, for 8–10 minutes or until cooked through. Remove from pan, set aside and keep warm. No need to wipe out pan.
Add white spring onion to saucepan and cook for 30 seconds or until fragrant. Add 750ml (3 cups) water, shiitake mushrooms, stock cube and sauce mixture and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes or until mushrooms have softened. Season to taste with salt.
Shred bok choy and stir through broth for 1 minute or until softened. Slice chicken. Cut remaining lemon into wedges. Divide noodles between bowls and spoon over broth. Top with chicken and sprinkle with green spring onion. Serve with lemon wedges.