Sometimes I really crave broths, they give me a sense of inner warmth on a cold winters day, this is well and truly the upgraded version of your grandmother’s chicken soup! Ramen isn’t traditionally considered healthy at all. This recipe is full of protein, vegetables, and complex carbohydrates, and packs a punch with flavour too.
200g whole wheat ramen noodles
100g spiralized courgette
1litre of homemade or low salt chicken stock
110g white miso paste
150g skinless turkey breast cut into slices
2 garlic cloves minced
1 small carrot grated
Large bunch of spring onions sliced
Large handful of beansprouts
100g frozen peas
½ large red chili diced (add to taste)
2 tablespoons of light soy sauce
1 tsp toasted sesame seeds
Cook the noodles and peas in a large pan following manufacture instructions. Drain and cool under cold running water.
Heat the stock in a pan and bring to the boil, crack in both eggs, poaching them in the stock. Once cooked remove and leave to one side. Add the miso paste to the stock, whisking to remove any lumps. Cover the pan and remove from the heat.
Preheat a wok over a medium heat for a couple of minutes with rapeseed oil, just before the oil starts to smoke, add the garlic followed by the turkey and remaining vegetables. Season with pepper and minimal salt.
Continue to cook for 3-4 minutes, until the turkey and vegetables have taken on some colour. Add the soy sauce and cook for another minute.
Divide the noodles, topped with the spiralized courgette into two bowels. Top with the turkey and vegetables, followed by the eggs. Ladle over the stock with peas and top with the toasted sesame seeds.