..where teens can learn to cook restaurant quality meals for the family
Ramen Noodle Soup
A simple ramen noodle soup.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Ingredients
Main soup
- 700 ml water
- 300 ml additional water this is to add to the stock later. We will call it 'additional water' in the instructions
- enough chicken stock cubes for the amount of water you're using
- 3 garlic cloves halved
- 4 tbsp soy sauce plus extra to season
- 1 tsp Worcestershire sauce
- 1.5 tbsp Fresh ginger (or jarred/frozen) Slice or chop it so that you have roughly the right amount
- ½ tsp Chinese five spice
- pinch of chilli powder
- 1 tsp white sugar optional
- 375 g ramen noodles
- 400 g sliced cooked pork or chicken breast
- 2 tsp sesame oil
Garnish
- 100 g baby spinach
- 4 tbsp sweetcorn
- 4 boiled eggs peeled and halved
- 1 sheet dried nori finely shredded
- sliced green spring onions or shallots
- sprinkle of sesame seeds
Instructions
- Get your chopping board and chef's knife ready. (It is sharp isn't it? If not, sharpen it using our instructions here – but ASK YOUR PARENTS FIRST FOR HELP! Remember 'skill 1: stay out of hospital!')
- Soft or hard boil your 4 boiled eggs to suit yourself. This recipe shows you how. Once done, put them aside to cool
- Take your garlic cloves, peel them and cut each end off (see video)
- Cut each garlic clove in half
- Get a measuring jug
- You're going to start by making the chicken stock. Measure your water into your kettle, and boil (or, boil a full kettle and then measure it out afterwards)
- Get your large saucepan or stockpot (whatever you're going to make your ramen soup in) and put it on the stove
- Slice or chop your ginger so that you have roughly the right amount mentioned in the ingredients
- Once the kettle has boiled, measure the right amount of water (see ingredients) out into your saucepan
- Read your chicken stock cube instructions (on the packet) and add the right amount to go with the volume of water. Often it's 1 cube per 500ml, but check! Stir it in and break it up a bit
- Turn the heat on to medium
Measure out your spices and other ingredients
- Tip: until you've practiced enough, it's probably best to measure things out into a bowl. So that if you spill too much in, it doesn't all land in your dinner ruining it! So, get a bowl or mug and we will measure one at atime into it.
- Measure out your chinese five spice powder into the bowl, then pour it into the chicken stock
- Measure out your chilli powder into the same bowl, then pour it into the chicken stock
- Add your garlic cloves and ginger into the chicken stock
- Measure your soy sauce into the bowl, and add to the stock
- Measure your Worcester sauce into the bowl, and add to the stock
- Measure in your 'additional water' (see ingredients)
- Turn the heat up to bring to the boil
- Once boiling, reduce the heat and simmer for 5 mins. (This means turn the heat down so that you still see small bubbles appearing). Set an alarm for 5 minutes.
- You're going to cook the chicken next. Grab a frying pan, and add your sesame oil.
- Set the heat to medium and fry the chicken on both sides. It would need about 7-8 minutes on each side, but you must check that it's fully white in the middle once you're done. Any pink colour to the meat in the middle and you must put it back for longer. Remember 'skill 1'! You don't want to poison your family!Also, your stock alarm will go off whilst doing this. When it does, just turn the heat off for the stock saucepan.
- Once the chicken is done, slice it fairly thin (about 0.5cm thick per slice).
Taste test!
- Taste the stock with a spoon. Be careful not to burn yourself! Let it cool a little on the spoon first. Does it need to be sweeter? If so add some sugar. Does it need to be a bit saltier? If so add some more soy sauce. Always add a tiny amount first and taste test. You can always add more after, but once you put too much in, it's not easy to fix!
- Read the instructions on the pack of noodles. Follow them to cook the amount required, then drain and set aside
- Get a bowl out for each person eating
- Use tongs or a noodle spoon or fork to divide the noodles between the bowls
- Divide the sliced chicken between the bowls
- Divide the spinach between the bowls
- Divide the sweetcorn between the bowls
- Peel your eggs and cut each in half down the length
- Add 2 boiled egg halves to each bowl
- You now need to reheat the stock (STRAIN OR USE IN FULL)
- 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.
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂