Cheat's Ramen Noodle Soup

Ingredients

• 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
• 1/2 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
• 100g baby spinach (For the garnish)
• 4 tbsp sweetcorn (For the garnish)
• 4 boiled eggs, peeled and halved (For the garnish)
• 1 sheet dried nori, finely shredded (For the garnish)

Method

STEP 1:
Mix 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 2:
Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking. Cook 375g ramen noodles following the pack instructions, then drain and set aside.

STEP 3:
Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside. Divide 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 4:
Strain the stock into a clean pan, then bring to the boil once again. Divide 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.