Chicken Ramen

• 1 tbs reduced-salt soy sauce
• 3 cup red cabbage, shredded
• 3 carrots, shredded
• 2 cm piece ginger, grated
• 3 cup spinach
• 270g ramen noodles, cooked
• 1 tbs olive oil
• 2 cup chicken stock reduced salt
• 4 eggs, soft boiled
• 400g skinless chicken breast fillet, sliced

Method

Step 1:
Add oil to a large pot with cabbage and ginger and sauté for 2 minutes. Add soy sauce, 2 cups water, chicken and stock and simmer for 5 minutes. Stir through spinach until just wilted, for about 1 minute.

Step 2:
Divide noodles among bowls. Ladle over soup and top with carrot. Cut soft boiled eggs in half and place on top to serve.