Ramen

Name: Ramen
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 chicken breasts or 500 g chestnut mushrooms, sliced; 4 chicken breasts or 500 g chestnut mushrooms, sliced; 1 tsp oil; 2 eggs; 1.5 litres chicken or vegetable stock; 1.5 litres chicken or vegetable stock; 2 cloves of garlic, crushed; 3 tsp grated fresh ginger; 5 tbsp soy sauce; 3 tbsp mirin (Chinese rice wine); 3 tbsp mirin (Chinese rice wine); ½ tsp Chinese five spice; 4 nests of egg or ramen noodles; 4 nests of egg or ramen noodles; 300 g green vegetables (such as tenderstem broccoli, asparagus tips, green beans, mangetout, pak choi); 300 g green vegetables (such as tenderstem broccoli, asparagus tips, green beans, mangetout, pak choi); 300 g green vegetables (such as tenderstem broccoli, asparagus tips, green beans, mangetout, pak choi); 300 g green vegetables (such as tenderstem broccoli, asparagus tips, green beans, mangetout, pak choi); 300 g green vegetables (such as tenderstem broccoli, asparagus tips, green beans, mangetout, pak choi); 300 g green vegetables (such as tenderstem broccoli, asparagus tips, green beans, mangetout, pak choi); 1 chilli, sliced; 6 spring onions, shredded; Fresh coriander leaves (optional)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Soul food with a kick. Everyone’s favourite noodle soup is surprisingly easy to make at home and makes a great lunch or dinner. The flexibility of this recipe means that it’s excellent for using up random leftover vegetables from the fridge.

Ingredients

4 chicken breasts or 500 g chestnut mushrooms, sliced
2 cloves of

Leftovers
Pasta
Soup
Dinner
Lunch

Method

For the Chicken Ramen

Combine the chicken breasts with the crushed garlic, chopped ginger, soy sauce and oil in a bowl. Leave to marinate for 20 minutes, then roast the chicken in the oven at 180°c fan for 25 minutes