Cheat's ramen noodle soup

• chicken stock↗700ml ml
• garlic cloves↗3

  halved

• soy sauce↗4 tbsp tbsp

  plus extra to season

• Worcestershire sauce↗1 tsp tsp
• ginger↗thumb-sized piece of

  sliced

• Chinese five spice½ tsp tsp
• chilli powder↗pinch of

  pinch of

• white sugar↗1 tsp tsp

  (optional)

• ramen noodles↗375g g
• sliced cooked pork400g g

  or chicken breast

• sesame oil↗2 tsp tsp
• baby spinach↗100g g
• sweetcorn↗4 tbsp tbsp
• boiled eggs4

  peeled and halved

• dried nori↗1 sheet

  finely shredded

• sliced green spring onions

  or shallots

• sesame seeds↗sprinkle of

Step-by-step instructions

1. 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.

2. 2

   Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

3. 3

   Cook 375g ramen noodles following the pack instructions, then drain and set aside.

4. 4

   Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

5. 5

   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.

6. 6

   Strain the stock into a clean pan, then bring to the boil once again.

7. 7

   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.