Japanese Ramen Turkey Noodle Soup
TOTAL TIME: 40 MINUTES
700 mL chicken stock
3 cloves garlic, crushed
4 tbsp soy sauce
2 cm piece of ginger, sliced
½ tsp Chinese five spice
Pinch of chilli powder
300 mL water
2 tbsp sesame oil
250 g extra firm tofu
375 g ramen noodles
400 g cooked turkey, sliced
100 g mushrooms, thinly sliced
4 boiled eggs, peeled and halved
100 g baby spinach leaves
Add chicken stock, garlic, soy sauce, ginger, Chinese five spice, chilli powder and water in a large saucepan and bring to the boil, then reduce heat and simmer for 5 minutes.
Press as much moisture as you can out of the tofu using a tea towel or paper towel and cut into cubes. Heat sesame oil over medium high heat and cook tofu until it is browned.
Cook noodles according to the packet instructions, drain and set aside.
Slice turkey and set aside.
Divide noodles between 4 bowls, top each with one-quarter each of the turkey, mushrooms, spinach and tofu and two boiled egg halves.
Strain stock into a clean pan and bring to the boil again.
Divide stock between bowls and serve immediately.