Spinach Ramen Noodle Soup With Poached Egg Recipes

SPINACH-RAMEN NOODLE SOUP WITH POACHED EGG

Steps:

• In a medium-sized skillet or pot, heat the oil over medium heat.
• Add the onion and cook until translucent, about 4 minutes.
• Add the garlic and ginger and cook for another 2 minutes.
• Add the chicken stock and bring to a boil.
• Add the ramen noodles and cook, stirring to break them apart, until they are tender, about 6 minutes (test one to make sure they are cooked to your liking).
• Lower the heat to medium and add the spinach and cook until wilted, about another minute.
• Crack 2 large eggs into the pot, cover, and turn off the heat.
• Let sit until the whites have set, about three minutes. (Or, you can poach the eggs in boiling water for three minutes...remove, and then add to the soup).
• Divide between 2 bowls and top with a drizzle of sesame oil and a few dashes of Sriracha sauce.

EASY SPINACH & RAMEN

Steps:

• Cook the frozen chopped spinach and the flavor packet from the ramen noodles in 2 cups of boiling water for 3 minutes or until spinach is done.
• Add in the ramen noodles and cook for another three minutes.

JAPANESE RAMEN NOODLE SOUP

Steps:

• 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.
• 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.
• 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.
• 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.