Chicken and vegetable ramen noodle soup
Salt reduced chicken stock
8 cup(s), (2L)
1 tbs, sliced
1 clove(s), bruised
Reduced salt soy sauce
2 individual, white and green parts separated
Fresh ramen noodles
Lean chicken breast mince
Chilli and garlic sauce
1 bunch(es), (Chinese broccoli), cut into 6cm lengths
125 g, thickly sliced diagonally
250 g, cup variety, thickly sliced
- Place stock, ginger, garlic, sesame oil, soy sauce and white ends of shallot in a large saucepan. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes.
- Meanwhile, cook noodles in a medium saucepan of boiling salted water, following packet instructions, or until tender. Using tongs, carefully remove noodles from boiling water. Drain. Refresh under cold water and drain. Return water to the boil. Add eggs and cook for 7 minutes. Drain. Refresh under cold water. Peel and halve.
- Heat olive oil in a large frying pan over high heat. Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. Add chilli garlic sauce and cook, stirring, for 1 minute or until fragrant. Strain stock into frying pan, discarding solids. Return to the boil. Add gai lan, corn and mushroom and cook for 3-4 minutes or until tender.
- Divide noodles among serving bowls. Ladle over soup. Serve topped with egg and green ends of shallot.