Ramen

A quick and tasty protein-packed ramen with ready-to-wok noodles in a savoury garlic-ginger soy broth, topped with tender chicken or tofu and a touch of chilli heat.

Ingredients

2 chicken breasts or pack of firm tofu (pressed)

2 packs ‘ready to wok’ ramen noodles

700 ml boiling water + 1 chicken/veg stock cube

2 garlic cloves, minced

1 thumb-sized piece of ginger, grated

1 tbsp soy sauce

1 tbsp Worcestershire sauce (optional)

1 tsp chilli powder

1 tsp Chinese five-spice (optional)

150 g tenderstem broccoli

6–8 baby corn, halved lengthways

Oil (only if crisping tofu/chicken, optional)

Boiled egg/chilli flakes/sesame seeds/lime (optional, to serve)

Method

Make the broth (2–3 min): In a medium pot, combine boiling water, stock cube, soy, Worcestershire (optional), garlic, ginger, chilli powder and five-spice (optional). Simmer 2–3 minutes.

Add the protein (6–10 min):

Chicken: Slice thinly; simmer in the broth until cooked through, 6–8 minutes.

Tofu: Press and cube. Either simmer gently in the broth 6–8 minutes to absorb flavour, or pan-fry in a little oil until golden, then add to the broth for 2 minutes.

Add the veg (3–4 min): Stir in baby corn (halved) and tenderstem broccoli; cook until tender-crisp.

Add the noodles (2–3 min): Add ready-to-wok noodles; loosen with tongs and heat through.

Serve: Taste and adjust seasoning (soy/chilli). Garnish if you like.

Thrive is a holistic health and well-being coaching business based in Bridge of Weir, Scotland, dedicated to transforming lives through personalised fitness, nutrition, and psychological support.

Ramen

A quick and tasty protein-packed ramen with ready-to-wok noodles in a savoury garlic-ginger soy broth, topped with tender chicken or tofu and a touch of chilli heat.

Ingredients

Method

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