Step into the Ramen Dojo

·1-min read

Time to make: 30 mins

Serves: 8

Protein: 26g

Calories: 458

  • Eggs, 5, free-range

  • Dried ramen noodles, 400g

  • Vegetable stock, 2.5L

  • Miso paste, 5tbsp

  • White button mushrooms, 300g, thinly sliced

  • Rotisserie chicken (meat only), 1.5kg

  • Pak choi heads, 5

  • Spring onions, 10, chopped

Step 1

This potent lunch will help to keep you fit, energised and well fed in the drizzly run-up to spring. Put the five eggs in a large saucepan and add enough cold water to cover them by an inch. Next, heat them until the water boils, turn off the heat and allow the eggs to sit in the water for 10 minutes.

Step 2

Rinse the eggs under cold water, then peel and halve them. Turn the heat back on, add the noodles to the boiling water and cook for three minutes. Remove and rinse. These noodles add a handy 6g of muscle-building protein for less than 20p per serving – that’s our kind of value.

Step 3

Add the stock to the pan, then stir in the miso and mushrooms. Simmer for five minutes. Allow the miso to melt evenly throughout the broth – this is the key ingredient for giving your immune system some back-up, as well as supporting your gut health.

Step 4

Add the noodles, torn chicken (both white and dark meat), eggs and pak choi. Let it all simmer for a further five minutes, then sprinkle in the onions. Give yourself a couple of ladles and serve up another portion whenever you’re flagging and in need of a boost.

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