Serves 4
Cook time: 30 minutes
Ingredients
- 2 eggs (optional)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 4 cups reduced sodium chicken broth
- 100g shiitake mushrooms
- 1 tablespoon reduced sodium soy sauce
- 400g packaged ramen noodles
- 3 cups spinach
- 1 carrot grated
- 2 tablespoons chopped chives or shallots (optional)
Note: You can add or remove any vegetables to customise this meal to meet your needs. You can also add protein in the form of chicken, meat, seafood, or tofu.
Directions
- Place eggs (if using) in a large saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Remove pan from the heat and cover with a lid, to sit for 8-10 minutes. Drain and allow to cool. Peel and halve eggs then set aside.
- Heat olive oil in a large pot, adding the garlic and ginger, stirring frequently for 2 minutes until fragrant.
- Add the chicken broth, mushrooms, soy sauce and 3 cups of water. Stir well and increase the heat until boiling. Reduce the heat and allow to simmer gently for approximately 10 minutes.
- Gently loosen the noodles and add them to the pot. Cook for 2-3 minutes.
- Add in spinach, carrot and chives/shallots, allow to cook for a further 2 minutes.
- Serve in large ceramic soup bowls, top with eggs if desired.