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
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.
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.
Divide the noodles between four bowls. Top each with a
quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.
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.
Source : https://www.bbcgoodfood.com/recipes/722637/japanese-ramen-noodle-soup