Chicken and ramen noodle soup
Ramen is a traditional Japanese soup that is served with noodles and a variety of ingredients. Our tasty version is a delicious combination of chicken, mushroom and the famous boiled egg.
Instant noodles, dry with flavour sachet
170 g, (2 x 85g packets), hot and spicy flavour
500 g, Mixed Asian variety, sliced if large
Cooked skinless chicken breast
300 g, chopped
Baby spinach leaves
4 medium, halved
- Fill and boil the kettle. Meanwhile, divide noodles and flavour sachets among 4 large serving bowls. Top with mushrooms. Pour 1½ cups (375ml) boiling water into each serving bowl. Cover with foil and set aside for 5 minutes or until noodles have softened.
- Meanwhile, chop chicken. Divide chicken, spinach and eggs among serving bowls. Serve.
TIPS: Asian mushroom varieties include shiitake, enoki, wood ear, oyster and shimeji. They’re available from Asian grocery stores and some larger supermarkets. Timesaver: You can boil eggs and peel them the night before. Add eggs to boiling water and cook, stirring occasionally, for 4–5 minutes (for soft boiled; 8–10 minutes for hard). Drain and cool under running water before peeling. Store in an airtight container in the fridge.