Japanese ramen noodle soup
- Preparation and cooking time
- Serves 4
- 700ml chicken stock
- 3 garlic cloves, halved
- 4 tbsp soy sauce, plus extra to season
- 1 tsp Worcestershire sauce
- thumb-sized piece of ginger, sliced
- ½ tsp Chinese five spice
- pinch of chilli powder
- 1 tsp white sugar (optional)
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast
- 2 tsp sesame oil
For the garnish
- 100g baby spinach
- 4 tbsp sweetcorn
- 4 boiled eggs, peeled and halved
- 1 sheet dried nori, finely shredded
- sliced green spring onions or shallots
- sprinkle of sesame seeds
- STEP 1
Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- STEP 2
Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- STEP 3
Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- STEP 4
Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- STEP 5
Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- STEP 6
Strain the stock into a clean pan, then bring to the boil once again.
- STEP 7
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.