Japanese Ramen Noodle Soup
For the stock:
- 3 cups of chicken stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 1 tsp worsterchire sauce
- 1/2 tsp chinese five spice
- dash of chilli powder
- 1 tsp white sugar
- 2 slices of ginger
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
- 100g baby english spinach leaves
- 4tbsp corn kernels
- 2 hard-boiled eggs, peeled and halved
- For the garnish:
- 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
- sprinkle of sesame seeds
- sliced green spring onions (shallots)
Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.
In the pot of boiling water, cook the ramen noodles for 5min then strain.
In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.
Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving. Enjoy !