Ramen soup

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South Yorkshire Food

By Mens perk:the meat from a small, skinless cooked chicken thigh (35g or so) shredded.

Ingredients (for 1 person)

  • 1 sheet (60g) Ramen or Chinese egg noodles (108 cals)
  • ½ tsp sesame seeds (8 cals)
  • 1 sachet of miso soup (27 cals)
  • 1 tsp mirin (7 cals)
  • 1 tbsp Japanese soy sauce (10 cals)
  • ½ tsp grated root ginger (1 cal)
  • 50g spring cabbage thinly sliced (12 cals)
  • 50g beansprouts (14 cals)
  • 50g carrot (15 cals)
  • 50g shiitake mushrooms, sliced (20 cals)

Total: 222 cals


  1. Cook the noodles according to the instructions on the packet, put them in a sieve and cool under the tap.
  2. Toast the sesame seeds in a hot dry frying pan until golden. Squeeze the gunky contents of the miso soup sachet into a saucepan with 500ml boiling water. Add the soy sauce, mirin and ginger and bring to the boil.
  3. Meanwhile, shave the carrot into long ribbons with a potato peeler.
  4. Add the cabbage to the soup pan and simmer for a minute. Add the carrot and mushrooms and simmer for another minute. Stir in the beansprouts.
  5. Drain the noodles and put them in the bottom of a large soup bowl. Pour over the contents of the pan. Sprinkle with the sesame seeds and serve.

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