Japanese Ramen Noodle Soup
Rate this recipe

Must Login

Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
759
Fat
33.6g
Saturated Fat
13.9g
Carbs
67.5g
Sugars
3g
Protein
44.9g
Fibre
3.8g
Sodium
4.1g
Ingredients
2 garlic cloves, crushed
2 tbsp soy sauce
1 tsp sesame oil
400 g cooked pork loin, sliced
375 g ramen noodles
80 g sweetcorn
2 hard-boiled eggs, peeled and halved
100 g spinach
720 ml chicken stock
480 ml water
3 garlic cloves
60 ml soy sauce
1 tsp Worchestire sauce
1 tsp Chinese 5-spice powder
1 tsp chilli powder
1 tsp sugar
1 tsp fresh ginger, grated
Method
  1. Heat the garlic, soy sauce and sesame oil in a frying pan over a medium heat and cook the pork for 2-3 minutes until warmed through.
  2. Bring a large saucepan of water to the boil and cook the ramen noodles for five minutes. Strain and set aside.
  3. Heat all the ingredients for the stock in a large saucepan and bring to the boil.
  4. Divide the noodles into four soup bowls. Arrange the pork on top of the noodles, along with the spinach, egg, and one spoonful of sweetcorn each. Add a small handful of spinach to each.
  5. Divide the stock among the soup bowls and allow the spinach to wilt slightly before serving.