- 700ml chicken stock
- 3 garlic cloves, halved
- 4 tbsp soy sauce, plus extra to season
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp Worcestershire sauce
- thumb-sized piece of ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp Chinese five spice
- pinch of chilli powder
- 1 tsp white sugar (optional)
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 tsp sesame oil
For the garnish
- 100g baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 tbsp sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 4 boiled eggs, peeled and halved
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 sheet dried nori, finely shredded
- sliced green spring onions or shallots
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- sprinkle of sesame seeds
Mix the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.
Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.
Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.