Lunch at Home BY Ailsa O’ Shea

INGREDIENTS 2 x Cooked Chicken Breast 400mls Chicken Stock 1 tsp Soy Sauce 1 tsp Ground Ginger 1 garlic clove (crushed) 1 x red pepper 1 x small carrot 1 x small red onion 1 x Bok Choi 300g noodles Handful of Coriander & chilli This recipe really quick and easy to make as well as being super healthy and delicious. The kids will love it too! You can use it as a good base for any ramen soup, substitute the chicken breast for a cooked salmon fillet and use veg stock instead of chicken.

CHICKEN Ramen Soup

INSTRUCTIONS 1. Place the Chicken breast in the oven to heat through while you prepare the soup. I prefer the cooked chicken with skin! 2. Heat the stock in a large pan, add the soy sauce, ginger and crushed garlic. Chop up the stalks of the coriander and add to the stock but save the leaves for garnish. 3. Grate the carrot and finely slice the red pepper and red onion (save some to use as garnish). Add this to the pan and simmer on a medium heat. 4. Slice the bok choi length ways and add to the pan along with the noodles. Bring back to a simmer until vegetables are just cooked (I like a bit of crunch so don’t over cook) 5. Divide the noodles and vegetables into two large deep bowls, once the chicken breast is heated through slice and place on top then ladle the stock over everything. 6. Before you serve, garnish with the raw red pepper & red onion. A few coriander leaves as well as some fresh or dried chilli flakes (or oil), if you like a chilli ramen. Enjoy!

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