Turkey & vegetable ramen-style soup

Instructions

1. 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.
2. 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.
3. 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.
4. Divide the noodles between bowls, ladle over the soup and serve topped with the eggs and spring onion greens.