Japanese ramen noodle soup
- Preparation and cooking time
- Serves 4
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
For the garnish
- 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.