Japanese ramen noodle soup

SERVES 4 PREP 20 mins COOK 20 mins EASY

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

1/2 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 sweet corn 4 boiled eggs, peeled and halved

1 sheet dried nori, finely shredded sliced green spring onions or shallots sprinkle of sesame seeds

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. GOOD TO KNOW low fat • fibre PER SERVING 629 kcals • fat 12g • saturates 3g • carbs 75g • sugars 7g • fibre 6g • protein 51g • salt 4.9g