Turkey & vegetable ramen-style soup
Chicken stock cube(s)
2 cube(s), to make 2 litres stock
2 tablespoons, sliced
1 clove(s), lightly bruised
1 tablespoons, light
2 medium, trimmed and thinly sliced (white and green parts separated)
Egg Noodles, dry
90 g, fine
Egg, whole, raw
4 medium, raw
Turkey Breast Mince, raw
Garlic Chilli Sauce
60 g, baby leaves, roughly sliced
125 g, sliced on the diagonal
250 g, button, thickly sliced
- To make a broth, put the 2 litres stock, ginger, garlic, sesame oil, soy sauce and white part of the spring onions in a large pan, then bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
- Meanwhile, cook the noodles to pack instructions, then drain (reserving the cooking water) and refresh under cold running water. Bring the cooking water back to a boil, then add the eggs and cook for 7 minutes. Drain, cool under cold running water, then peel and halve.
- Heat the oil in a large pan set over a high heat, add the mince and cook for 5-7 minutes until browned. Add the chilli sauce and cook, stirring, for 1 minute or until fragrant. Strain the broth into the pan, discarding any solids, and bring the mixture to a boil. Add the kale, baby corn and mushrooms, and cook for 3-4 minutes until the turkey is cooked and the vegetables are tender.
- Divide the noodles between bowls, ladle over the soup and serve topped with the eggs and spring onion greens.