Cheat’s chicken ra­men


Serves 4 Prep 10 mins Cook 15-20 mins 73p a por­tion 255 kals, 5g fat, 2g sat. fat, 2g sugar

2 pints good-qual­ity chicken stock small pack co­rian­der, stalks and leaves

sep­a­rated 1 red chilli (de­seeded if you don’t

like it too hot), sliced 2 tbsp light soy sauce 100g grey oys­ter mush­rooms, sliced 100g pack baby pak choi 2 skin­less cooked chicken breasts, sliced 100g egg noo­dles 50g sliced bam­boo shoots (avail­able


1 Set a large saucepan over a medium heat and pour in the stock. Finely chop the co­rian­der stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml wa­ter. Once boiled, re­duce the heat and sim­mer for 5-10 mins to in­fuse the co­rian­der and chilli.

2 Add the soy sauce and a grind­ing of black pep­per, then the mush­rooms, pak choi, chicken and noo­dles. Sim­mer for 2 mins un­til the noo­dles soften, be­fore adding the bam­boo shoots. Serve in deep bowls topped with co­rian­der and the re­main­ing chilli slices.

A speedy ver­sion of clas­sic Ja­panese soup

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