As mentioned in Day 6 of the Challenge
Courtesy of my husband who had complained about not having time to cook recently and said that he wanted to make ramen noodle soup at some point. So while I painted the crib, he made dinner. Light and refreshing, filling and very tasty. Easily tweaked to be vegetarian, too.
2 noodle nests
1 knob of ginger, grated
Half a head of garlic, grated
2 carrots, grated
Handful of batwing mushrooms,
1 cup of spinach
1 cup of cabbage, chopped
3 cups of chicken broth
1 1/2 tbsp cooking sake
2 tbsp soy sauce
4 cups of water
2 tbsp peanut oil
A handful of chives
1) Fry garlic and ginger in oil until golden brown and fragrant. Add water and broth.
2) Simmer for a few minutes before adding carrot, cabbage and batwings. Add sake and soy sauce. Cook 10 minutes.
3) Add spinach and noodles and cook until done.
4) Meanwhile boil eggs for 1 minute then remove from the heat and leave for 10 minutes. Peel, slice in half and place them on top of the noodles with chives.
This came out super tasty. Not too heavy after a hot day but still filling and nourishing. It would have benefitted from a handful of fresh coriander instead of chives had our plant not gone to seed... I was very grateful to hubby for cooking it and hope you enjoy it as much as we did.