Name: Turkey & vegetable ramen-style soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese,Chinese
Ingredients: 2 cube(s) Chicken stock cube(s) to make 2 litres stock; 2 tablespoons Root Ginger sliced; 1 clove(s) Garlic lightly bruised; 0.5 teaspoons Sesame Oil; 1 tablespoons Soy Sauce light; 2 medium Spring Onions trimmed and thinly sliced (white and green parts separated); 90 g Egg Noodles, dry fine; 4 medium, raw Egg, whole, raw; 1 tablespoons Olive Oil; 300 g Turkey Breast Mince, raw; 1 serving(s) East End Garlic Chilli Sauce (1 tablespoon); 60 g Kale, raw baby leaves, roughly sliced; 125 g Baby corn sliced on the diagonal; 250 g Mushrooms button, thickly sliced

Ingredients

Chicken stock cube(s)

2 cube(s), to make 2 litres stock

Root Ginger

2 tablespoons, sliced

Garlic

1 clove(s), lightly bruised

Sesame Oil

½ teaspoons

Soy Sauce

1 tablespoons, light

Spring Onions

2 medium, trimmed and thinly sliced (white and green parts separated)

Egg Noodles, dry

90 g, fine

Egg, whole, raw

4 medium, raw

Olive Oil

1 tablespoons

Turkey Breast Mince, raw

300 g

East End Garlic Chilli Sauce

1 serving(s), (1 tablespoon)

Kale, raw

60 g, baby leaves, roughly sliced

Baby corn

125 g, sliced on the diagonal

Mushrooms

250 g, button, thickly sliced

Instructions

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.

Turkey & vegetable ramen-style soup

Ingredients

Instructions

Notes

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