This is a marvellous way to use up leftover chicken or turkey carcases from Christmas – in fact its good enough to make all year round!. The most important thing is to make a really aromatic stock. I usually fry off the carcase and then add a couple of carrots, stick of celery, lemongrass, chillis, a big thumb of ginger, garlic, salt and pepper and simmer it for up to two hours and save for when you want to use it. Make a big batch so you can make more than one round of soup! The next one could be a miso with tofu. This tastes absolutely genuine and Japanese, even though I forgot to add the sesame seeds and nori seaweed (I was so excited to taste it!) but added some mushrooms instead!
For vegans, make a broth out of all the aromatic ingredients, maybe add some miso, and then substitute tofu for chicken.
- 700ml aromatic chicken stock
- 1 garlic clove, chopped
- 4 tbsp soy sauce, plus extra to season
- 1 tsp Worcestershire sauce
- ½ tsp Chinese five spice (|I make my own but you can buy it)
- pinch of chilli powder
- 375g ramen noodles
- 400g chicken breast (leftovers)
- 100g baby spinach
- 2-3 hardboiled eggs, peeled and halved
- 1 sheet dried nori, finely shredded
- sliced green spring onions
- sprinkle of sesame seeds
Mix 700ml chicken stock, the garlic, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, 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.
Meanwhile hard-boil the eggs and cook the ramen – check the cooking time on the package.
When the soup is ready, put the drained noodles into the bowls, pour on the broth and then add the eggs, sliced chicken, spinach and garnish with sesame sees, spring onions and nori seaweed.