RAMEN SOUP MIX RECIPES

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, 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.
• Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

Steps:

• Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
• Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
• Stir the Belazu Tahini and miso into the broth, season and keep warm.
• Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
• Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.