Cheat's ramen noodle soup
- Lina Croft
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 4.5 out of 5.222 ratingsRate
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Use chicken, ramen noodles, spinach, sweetcorn and eggs to make this warming soup, ideal for when you crave something comforting yet light and wholesome.
High-protein
Low sugar
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Alternatives
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Cheat’s chicken ramen
A star rating of 4.6 out of 5.25 ratings
Turkey ramen
A star rating of 5 out of 5.20 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
-
kcal629
-
fat13.01g
low
-
saturates3g
-
carbs75g
-
sugars4g
-
fibre3.07g
-
protein51g
-
salt4.9g
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Method
-
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.
Recipe from Good Food magazine, December 2017
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A star rating of 4.5 out of 5.222 ratings
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