Japanese Ramen Noodle Soup

A quick and budget-friendly Japanese-style ramen noodle soup featuring a savory ginger-garlic soy broth, tender pork or chicken, and customisable garnishes like ramen noodles, soft-boiled eggs, sweetcorn, and fresh greens[cite: 30, 31].

Ingredients

• 750ml chicken stock
• 4 pork chops or 4 chicken breasts
• Honey (set honey)
• 3 garlic cloves
• Soy sauce
• Worcestershire sauce
• Ginger (sliced)
• Chinese 5 spice
• 1 red chili (sliced and deseeded, optional)
• 375g ramen noodles
• 100g spinach (optional)
• 4 tbsp sweetcorn (optional)
• Sesame seeds (optional)
• 4 boiled eggs (optional)
• 1 sheet of dried nori (optional)
• Spring onion, chopped (optional)

Directions

1. Combine 700ml of chicken stock, garlic, ginger, soy sauce, Chinese five spice, chili, and 300ml of water in a large boiling pot.
2. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
3. Add a pinch of sugar and more soy sauce to taste.
4. Fry the pork chops or chicken breasts until fully cooked.
5. Hard boil 4 eggs.
6. Cook the ramen noodles according to packet instructions.
7. Strain the stock into another pan and reheat.
8. Divide the ramen noodles between 4 bowls, topping each with sliced meat, spinach, sweetcorn, and a halved boiled egg.
9. Pour the hot stock into the bowls and garnish with sesame seeds, shredded nori, and chopped spring onion.