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Japanese ramen noodle soup

More Information:


  • 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

  • ½ 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 sweetcorn

  • 4 boiled eggs, peeled and halved

  • 1 sheet dried nori, finely shredded

  • sliced green spring onions or shallots

  • sprinkle of sesame seeds


  • STEP 1Mix 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.

  • STEP 2Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

  • STEP 3Cook 375g ramen noodles following the pack instructions, then drain and set aside.

  • STEP 4Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

  • STEP 5Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

  • STEP 6Strain the stock into a clean pan, then bring to the boil once again.

  • STEP 7Divide 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.

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