Spicy Chicken Shiitake Ramen

There’s nothing better than a warm, hearty bowl of soup to help keep us warm!

Serves: 2–3
Prep: 5 min
Cook: 12 min

Ingredients:

1 pack Woolworths Ramen Noodle Soup Mix (420g – includes noodles, veg & Asian sauce sachet)
2 tablespoons vegetable oil
100g shiitake mushrooms, stemmed & sliced
2 tablespoons soy sauce or tamari
4 cups chicken stock
4 garlic cloves, grated
1 tablespoon fresh ginger, grated
±200g Woolworths ready-cooked sliced chicken breast
3 cups baby spinach
3 scallions, thinly sliced
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
Sesame seeds, for garnish
Sichuan chili crisp, to serve (optional)

Cook the mushrooms: In a large pot, heat vegetable oil over medium heat.
Add sliced shiitake mushrooms and sauté for 5–6 minutes, or until golden and softened.
Add soy sauce and stir to coat.
Build the soup: Add the chicken stock, grated garlic, ginger, and the full contents of the
Woolworths Ramen Soup Mix (including the Asian sauce sachet).
Stir well.
Add chicken & simmer: Add the sliced cooked chicken breast and half the scallions.
Bring to a boil, then lower heat and simmer for about 4–5 minutes, until everything is heated through and the noodles are tender.
Finish the bowl: Turn off the heat.
Stir in baby spinach, rice vinegar, and lime juice.
Let the spinach wilt gently.
Serve & zhuzh: Divide into bowls.
Top with remaining scallions, sesame seeds, and a spoon of chili crisp if you’re feeling bold.