Japanese ramen noodle soup

Soup recipe for 4 people, takes only 20 mins; recipe has chicken stock, garlic clove, soy sauce, worcestershire sauce, ginger, chinese five spice, chilli powder, white sugar, noodles, pork, sesame oil, spinach, sweetcorn, egg, nori, spring onion and sesame seeds.

Japanese ramen noodle soup

Japanese ramen noodle soup

Recipe by Chef Soomro Course: Soup
Servings

4

servings
Prep time

20 mins

Ingredients

  • Chicken Stock: 700ml chicken stock
  • Garlic Clove: 3 garlic cloves, halved
  • Soy Sauce: 4 tbsp soy sauce, plus extra to season
  • Worcestershire Sauce: 1 tsp Worcestershire sauce
  • Ginger: thumb-sized piece of ginger, sliced
  • Chinese Five Spice: 1/2 tsp Chinese five spice
  • Chilli Powder: pinch of chilli powder
  • White Sugar: 1 tsp white sugar (optional)
  • Noodles: 375g ramen noodles
  • Pork: 400g sliced cooked pork or chicken breast
  • Sesame Oil: 2 tsp sesame oil
  • Spinach: 100g baby spinach
  • Sweetcorn: 4 tbsp sweetcorn
  • Egg: 4 boiled eggs, peeled and halved
  • Nori: 1 sheet dried nori, finely shredded
  • Spring Onion: sliced green spring onions or shallots
  • Sesame Seeds: sprinkle of sesame seeds

Directions

  1. Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, 1/2 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.
  2. Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
  3. Cook 375g ramen noodles following the pack instructions, then drain and set aside.
  4. Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
  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.
  6. Strain the stock into a clean pan, then bring to the boil once again.
  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.