Chicken & ramen noodle soup
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Instant noodles make this really quick to prepare. Use Asian mushrooms, if you can find them.
Ingredients
Egg, whole, raw
4 medium, raw
Mushrooms
500 g
Spinach
1 portion(s)
Egg noodles, dry
170 g
Chicken stock cube(s)
1 cube(s)
Soy Sauce
1 tablespoon(s)
Chicken breast, skinless, grilled
300 g
Instructions
1
Boil the eggs in a pan of boiling water for 5 minutes. Drain and cool under running cold water, then peel and cut in half. This can be done ahead of time, if you like. Fill and boil the kettle.
2
While the eggs are cooking, divide the noodles and flavour sachets among 4 large serving bowls. Top with the mushrooms, then pour 375ml boiling water into each bowl. Cover with foil and set aside for 5 minutes or until noodles have softened.
3
Divide the chicken, spinach and boiled eggs among the serving bowls and serve immediately.
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