By Nealey Dozier

And it tastes damn good too!

Steaming and poaching are easy ways to seal in food’s moisture, sans the extra fat. Try this quick and easy ramen with poached eggs recipe…

What You Need

4 cups low-sodium chicken stock
2 tbsp white miso paste
2 tsp low-sodium soy sauce
1 tsp freshly grated ginger
1 large clove garlic, pressed
2 packages instant ramen noodles (discard flavouring)
220g baby pak choi leaves
4 large eggs

Method

1/ Whisk stock, miso paste, soy sauce, ginger and garlic together in a stockpot and bring to a boil. Add noodles and pak choi, cover and cook until noodles begin to soften (two minutes), stirring to separate.

2/ Reduce heat to low. Crack eggs onto noodles, being careful not to break yolks. Cover the pot and poach eggs for about three minutes.

3/ Carefully divide ramen and eggs among four bowls, ensuring you don’t break yolks. Garnish each bowl with a little chilli sauce, toasted sesame oil and spring onions to taste (optional).

Eggs give a protein boost and when the yolk breaks into the stock, it makes for a creamier, denser texture.

SERVES 4. Per serving: 1 128kJ, 7g fat (2g sat), 33g carbs, 740mg sodium, 4g fibre, 18g protein

TIP:
To make this wheat-free, grain-free and extra healthy, swap noodles for baby marrow. Use a julienne peeler to get the right size, or make ribbons with a regular peeler and thinly slice these lengthways.

Shallow Poaching
With this method, the food isn’t fully covered by liquid, so it cooks through a combination of simmering and steaming.

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