Japanese ramen noodle soup

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

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

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.