With new research suggesting eating just one cup of leafy green vegetables including spinach and kale every day can boost muscle function, we wanted to share this delicious Japanese ramen soup recipe that is worktop to table in about 25 minutes.
Prep: 10 minutes
Cook: 15 minutes
- 4 medium eggs
- 1 litre chicken stock
- 2 chicken breast fillets, thinly sliced (380g)
- 5cm piece ginger, peeled and grated
- 2 tsp light soy sauce
- 125g brown rice udon noodles
- 100g frozen sweetcorn
- 200g pack sliced cavolo nero
- 100g spinach
Place the eggs in a small saucepan of cold water, bring to the boil and cook for 2½ minutes, drain and run under cold water. Peel and cut in half.
Meanwhile, heat the stock in a large saucepan with the chicken, ginger and soy, cover and simmer for 5 minutes. Add the noodles and sweetcorn and cook for 4 minutes, covered. Stir in the cavolo nero and cook for a further 4 minutes.
Stir in the spinach for a few moments until just wilted and serve in 4 bowls topping each with 2 halves of egg.
Egg noodles or thick rice noodles work well in this soup too. Great for using up leftover roast chicken. Try replacing the chicken with pak choi, omit the eggs and use vegetable stock for a vegan option.
Thanks to DiscoverGreatVeg for this recipe.
For more recipes like this visit our Food & Drink Channel.Last modified: June 10, 2021