Left overs from a roast chicken provide both the stock and meat for this tasty, healthy bowl of Ramen.
1 tsp sesame oil
2 garlic cloves, crushed
3cm piece ginger, grated
1 tsp white miso
500 ml chicken stock
2 tbs soy sauce
2 coils dried noodles
100g oyster mushrooms, broken into smaller pieces
6 raw or frozen prawns
handful of shredded, cooked chicken
4 spring onions finely sliced
1 pak choi, sliced lengthways
1 boiled egg, halved
To serve: nori, cut into small strips
Heat the oil in a good sized saucepan. Add the garlic, ginger and miso - stir and cook for just a minute. Pour in the stock and bring to a simmer.
Add the soy sauce and noodles - use a fork to stir and separate them. Add the mushrooms, prawns and half the spring onions and simmer for about 5 minutes.
Add the shredded chicken and lay the pak choi on top of the broth so that it steams. Cook for a further 2 - 3 minutes until the noodles are soft.
Pour the broth and noodles into bowls and top with half a boiled egg, the remaining spring onions and the nori.