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Japanese ramen noodle soup in a bowl with chopsticks

Japanese ramen noodle soup

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Rating: 5 out of 5.140 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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.

Nutrition: Per serving
HighlightNutrientUnit
kcal629
low infat12g
saturates3g
carbs75g
sugars7g
fibre6g
protein51g
salt4.9g
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Ingredients

For the garnish

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.

Goes well with

Recipe from Good Food magazine, December 2017

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Rating: 5 out of 5.140 ratings
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