Noodle soup recipe

Ingredients:

• 1 large garlic clove, peeled
• 4cm piece fresh root ginger, peeled and roughly chopped
• ½-1 red chilli (to taste), deseeded
• 1 small red onion, chopped
• ½ small pack fresh coriander, plus sprigs to serve
• 1 litre hot beef stock
• 4 eggs
• 2 lean beef steaks, visible fat removed
• Low-calorie cooking spray
• 4 dried noodle nests (ramen, if you can get them)
• 200g can sweetcorn kernels, drained
• 2 medium carrots, cut into matchsticks
• 1 medium courgette, cut into matchsticks
• 4 spring onions, thinly sliced
• Black pepper to taste

Instructions:

1. Tip the garlic, ginger, chilli, onion, and coriander into a small food processor and blitz until you have a smooth paste (or just chop it all as finely as you can).
2. Scrape the paste into a large non-stick saucepan over a high heat and add 100ml stock. As soon as it’s boiling, turn the heat down, stick a lid on the pan and simmer for 5 minutes. Add the rest of the stock and bring to the boil, then turn the heat right down and leave it to simmer while you do everything else.
3. Boil the eggs how you like them in a saucepan of boiling water over a high heat (from about 4-5 minutes for very soft to 9-10 minutes for hard-boiled). Drain and cool in cold water.
4. At the same time, put a non-stick griddle pan or frying pan over a medium-high heat, season the beef and spray with low-calorie cooking spray. Fry for around 2 minutes on each side for rare, 3 minutes on each side for medium, and 4 minutes on each side for well done, then set aside to rest.
5. Cook the noodles according to the pack instructions, then drain well and divide between 4 shallow bowls. Add the sweetcorn, carrots, and courgette, keeping them apart as much as you can, then ladle over the broth. Thinly slice the beef and add that too, then peel and halve the eggs and pop them on top. Scatter over the spring onions and coriander sprigs and grind over a little black pepper to serve.

Tips:

• For a spicier broth, add more chilli powder or cayenne pepper.
• If you don’t have a food processor, you can use a mortar and pestle to grind the garlic, ginger, chilli, onion, and coriander into a paste.
• For a wetter ramen, add more stock until the noodles are compl