Japanese ramen noodle soup

Ingredients

• Chicken stock

  Soup, home-prepared

  ⅛ cup or 30g

• Garlic

  Raw

  3 cloves, minced or 9g

• Soy sauce

  Made from hydrolyzed vegetable protein

  4 tbsp or 72g

• Worcestershire sauce

  1 tsp or 6g

• Ginger

  Spices, ground

  100g

• Pumpkin pie spice

  Spices

  ½ tsp or 0.9g

• Powder

  Chocolate - Nesquik

  0.02 tbsp or 0.1g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Egg noodles

  Dry, unenriched

  1 cup or 38g

• Chicken breast

  Broilers or fryers, meat only, raw

  100g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Spinach

  Raw

  100g

• Corn

  Sweet, yellow, raw

  4 tbsp or 36g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Nori Sea Vegetable

  Eden

  1 sheet or 3g

• Onions

  Young green, tops only

  1 stalk or 12g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

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.
5. Recipe by: Lina Croft (source: https://www.bbcgoodfood.com/recipes/722637/japanese-ramen-noodle-soup)

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