Ramen recipes

Ingredients

• 700ml chicken stock


• 3 garlic cloves, halved


• 4 tbsp soy sauce, plus extra to season

Soy sauce

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

Spinach

Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Sweetcorn

Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Spring onion

Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

sprinkle of sesame seeds

Method

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.

Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

Cook 375g ramen noodles following the pack instructions, then drain and set aside.

Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

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.

Strain the stock into a clean pan, then bring to the boil once again.

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.