Green Veg Ramen Soup

PREP: 10 minutes
COOK: 15 minutes
Skill Level: Easy
A picture of ramen soup

Nutrition Info (Per Serving)

392 kcal Energy
30g Carbohydrate
43g Protein
4.3g (of which Sugar)
10g Fat
5.3g Fibre
2.6g (of which Saturated Fat)
1.7g Salt


  • 4 medium eggs
  • 1 litre chicken stock
  • 2 chicken breast fillets, thinly sliced
  • 5cm piece ginger, peeled and grated
  • 2 tsp reduced salt soy sauce
  • 125g brown rice udon noodles
  • 100g frozen sweetcorn
  • 150g pack sliced cavolo nero
  • 150g spinach


  1. Place the eggs in a small saucepan of cold water, bring to the boil and cook for 2.5 minutes, drain and run under cold water. Peel and cut in half.
  2. Meanwhile, heat the stock in a large saucepan with the chicken, ginger and soy, cover and simmer for 5 minutes.
  3. Add the noodles and sweetcorn and cook for 4 minutes, covered.
  4. Stir in the cavolo nero and cook for a further 4 minutes.
  5. Stir in the spinach for a few moments until just wilted and serve in 4 bowls topping each with 2 halves of egg.

Cooking Tips

Egg noodles or thick rice noodles work well in this soup too. Great for using up leftover roast chicken. Try replacing the chicken with pak choi, omit the eggs and use vegetable stock for a vegan option.

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