Leftover chicken ramen

A warming noodle soup using leftover roast chicken and the homemade stock. Soft eggs and greens make it a bowl-full.

Ingredients

• 1200 ml Chicken stock (homemade)
• 300 g Cooked chicken (leftover), shredded
• 300 g Ramen noodles
• 4 Eggs
• 250 g Pak choi, halved
• 150 g Mushrooms, sliced
• 100 g Sweetcorn, drained
• 3 Spring onions, sliced
• 45 ml Soy sauce
• 15 g Fresh ginger, sliced
• 0.5 Garlic, sliced
• 5 ml Sesame oil

Method

1. Gently simmer the stock with the ginger, garlic and soy sauce.
2. Lower the eggs into a pan of boiling water and cook for 6 and a half minutes, then cool in cold water, peel and halve.
3. Cook the ramen noodles in a separate pan as the packet says, then drain. This keeps the broth clear.
4. Add the mushrooms, sweetcorn and pak choi to the broth for 3 minutes, then the chicken to heat through.
5. Divide the noodles between four bowls, ladle over the broth and veg, and top with the egg, spring onions and a drop of sesame oil.