Chicken and vegetable ramen noodle soup
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A tasty way to enjoy chicken mince is in this ramen noodle, ginger and boiled egg soup.
Ingredients
Salt reduced chicken stock
8 cup(s), (2L)
Fresh ginger
1 tbs, sliced
Garlic
1 clove(s), bruised
Sesame oil
½ tsp
Reduced salt soy sauce
1 tbs
Green shallot(s)
2 individual, white and green parts separated
Fresh ramen noodles
90 g
Egg(s)
4 medium
Olive oil
1 tbs
Chicken breast mince
300 g
Chilli and garlic sauce
3 tsp
Chinese broccoli (gai lan)
1 bunch(es), (Chinese broccoli), cut into 6cm lengths
Baby corn
125 g, thickly sliced diagonally
Mushrooms
250 g, cup variety, thickly sliced
Instructions
1
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.
2
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.
3
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.
4
Divide noodles among serving bowls. Ladle over soup. Serve topped with egg and green ends of shallot.
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