Green Veg Ramen Soup
PREP: 10 minutes
COOK: 15 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
392 kcal Energy
30g Carbohydrate
43g Protein
4.3g (of which Sugar)
10g Fat
5.3g Fibre
2.6g (of which Saturated Fat)
1.7g Salt
Ingredients
- 4 medium eggs
- 1 litre chicken stock
- 2 chicken breast fillets, thinly sliced
- 5cm piece ginger, peeled and grated
- 2 tsp reduced salt soy sauce
- 125g brown rice udon noodles
- 100g frozen sweetcorn
- 150g pack sliced cavolo nero
- 150g spinach
Instructions
- Place the eggs in a small saucepan of cold water, bring to the boil and cook for 2.5 minutes, drain and run under cold water. Peel and cut in half.
- Meanwhile, heat the stock in a large saucepan with the chicken, ginger and soy, cover and simmer for 5 minutes.
- Add the noodles and sweetcorn and cook for 4 minutes, covered.
- Stir in the cavolo nero and cook for a further 4 minutes.
- Stir in the spinach for a few moments until just wilted and serve in 4 bowls topping each with 2 halves of egg.
