IMG_8267Way before ramen became trendy we started making it as a staple winter lunch…there is so much comfort in the warm broth, the noodles and the spices of ginger, garlic and chilli.

Start off with a chicken bone broth as described in this recipe

After that has cooked for a few hours prepare the following:

Slice 1 punnet of mushrooms

Crush 4 cloves of garlic

Grate a thumb sized piece of ginger

Chop 1 bag of spinach

In a large pot, fry the ginger and garlic and add a teaspoon of chilli flakes. Add your sliced mushrooms and fry. Add a heavy teaspoon of honey and 4 tablespoons of Kikkoman (or Liquid Amino’s). Coat ingredients in pot. Place a layer of spinach on top, then add one noodle nest per person.

Cover with fresh chicken broth and cook until noodles are soft. You can now top up your both pot with some more water and let it cook away for a few more hours so you have broth for your next soup.

Serve one nest per bowl, use tongs to add mushrooms and spinach and a ladle for the broth. Adjust flavours with a bit more Liquid Amino’s if necessary. ENJOY!