Use chicken, ramen noodles, spinach, sweetcorn and eggs to make this warming soup, ideal for when you crave something comforting yet light and wholesome.
Prep:20 mins
Serves 4
700ml chicken stock3 garlic cloves, halved4 tbsp soy sauce, plus extra to season1 tsp Worcestershire saucethumb-sized piece of ginger, sliced½ tsp Chinese five spicepinch of chilli powder1 tsp white sugar (optional)375g ramen noodles400g sliced cooked pork or chicken breast2 tsp sesame oil
STEP 1Mix 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 2Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.STEP 3Cook 375g ramen noodles following the pack instructions, then drain and set aside.STEP 4Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.STEP 5Divide 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 6Strain the stock into a clean pan, then bring to the boil once again.STEP 7Divide 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.
