Japanese Ramen Soup

Course: lunch or light main Skill level: easy Serves: 4

4 medium eggs

1 lt (1¾ pt) chicken stock 400 g (14 oz) leftover roast chicken (or 2 chicken breast fillets), sliced thinly

5 cm (2 in) piece ginger, peeled and grated

2 tsp light soy sauce 125 g (4½ oz) brown rice udon noodles

100 g (3½ oz) frozen sweetcorn

200 g (7 oz) pack sliced cavolo nero

100 g (3½ oz) spinach

1 Place the eggs in a small saucepan of cold water, bring to the boil and cook for 2½ minutes, drain and run under cold water. Peel and cut in half.

2 Meanwhile, heat the stock in a large saucepan with the chicken,

ginger and soy. Bring to the boil, cover and simmer for 5 minutes. Add the noodles and sweetcorn and cook for 4 minutes, covered. Stir in the cavolo nero and cook for a further 4 minutes.

3 Stir in the spinach for a few moments until just wilted and serve in 4 bowls, topping each with 2 halves of egg.

Source: Wrap. Cutting the 280 tonnes of poultry wasted in the UK every day would have the same climate impact, within a year, of planting 6.6 million trees.