Japanese ramen noodle soup

Step 1

Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

Step 2

Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

Step 3

Cook 375g ramen noodles following the pack instructions, then drain and set aside.

Step 4

Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

Step 5

Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

Step 6

Strain the stock into a clean pan, then bring to the boil once again.

Step 7

Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.