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Japanese ramen noodle soup

Contains pork – recipe is for non-Muslims only

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 629
  • Carbohydrates 75
  • Saturated Fat 3
  • Sugar 7
  • Protein 51
  • Fat 12
  • Fibre 6
  • Salt 4.9

Nutrition per serving

  • Calories 629
  • Carbohydrates 75
  • Saturated Fat 3
  • Sugar 7
  • Protein 51
  • Fat 12
  • Fibre 6
  • Salt 4.9

Ingredients

  • 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
  • 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

Method

  1. Mix the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.

  2. Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.

  3. Divide the noodles between four bowls. Top each with a quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.

  4. Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.

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