Tag Archives: Spinach

Chicken Miso Ramen Soup

24 Jul


Serves 4

Ramen is an enormously popular noodle dish in Japan. True comfort food, which is sold on every corner of the street, freshly prepared or in an instant form. In Tokyo you will even find a museum ‘Shin-Yokohama Ramen Museum’ which is completely dedicated to the history of ramen and the big success of instant ramen.

Ramen noodles are in generally made of wheat flour and if you can get your hands on fresh ramen noodles, scrumptiously delicious. The taste of the ramen depends on the soup you serve them in. In this recipe I used my grandmothers chicken soup recipe, which you will be able to find on the site as well. If you are in a rush then please, choose the best chicken stock base you can find in your supermarket.


1,5L/6 cups Chicken Stock

4 tbsp. White Miso

300g /2 cups shredded Chicken

326g/2 cups of Corn

250gr/8 cups of Spinach

4 Eggs, cooked, peeled and sliced in half

4 servings of Ramen Noodles

2 tbsp Soya Light

1 tbsp Sesame Oil

1 tbsp Sesame Seeds, roasted

3 green onions, sliced



Heat the chicken stock in a pot. Once boiling reduce the heat simmer for a few minutes on low heat.

Scoop out one large ladle of soup and dissolve 4 tablespoons of miso in it by whisking it to a smooth consistency. If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes but be careful not to boil the soup after adding the miso.

Boil the eggs and cook for 5 minutes. Rinse them with cold water and allow the eggs to cool down before peeling and slicing in half.

Heat one tablespoon of sesame oil in your frying pan and add the corn. Stir and fry the corn for a few minutes and set aside.

Boil salted water and blanch the spinach for 2 minutes until just wilted. Drain immediately and set aside.

Roast one tablespoon of sesame seeds in your frying pan and set aside.

Slice the green onions and set aside.

Last step of the preparation is to cook the ramen noodles. If you have fresh ramen noodles you will only needs to cook for 1 minute, drain and rinse with cold water.

Take four large serving bowls and place the ramen noodles in each bowl. Now top the ramen with spinach, corn, shredded chicken and egg. Sprinkle the roasted sesame seeds and the green onion on top.

Bon Appetite 😉



Portuguese Vegetable Soup

17 May

Serves 6-8

While visiting my dear friend Beatriz the other day, she served this delicious soup as a starter for a lovely luncheon. This soup has a beautiful subtle flavour and you do not realise that you are consuming such a large number of vegetables.  It has a nice creamy texture, but it actually does not contain any cream in the ingredients.  This soup is perfect for all age groups as it does not have an overwhelming vegetable flavor – so the children will not protest.   Great for lunch or a light dinner as it is very satisfying, especially with a piece of crusty farm bread.



2L of water or vegetable stock

1 white onion, diced

2 cloves of garlic

400g of carrots, roughly chopped

200g of butternut squash, roughly chopped

1 leek, roughly chopped

2 small potatoes, diced

2 small turnips, diced

1 courgette/zucchini, sliced

200g of  canned chick peas, washed and drained

Salt & black pepper, to taste

2 tbs. Olive oil

4 handfuls of spinach


Fill your stockpot with 2L of water or stock and bring to a boil. Dice all the vegetables, except the spinach and chick peas.

Add the onion, garlic, carrots, butternut squash, potatoes, turnips, courgette and chickpeas to the boiling water. Keep the spinach aside. Add the olive oil and some salt.

Once boiling reduce the heat and simmer for 30 minutes or until the carrots are very tender (as in general all the other veggies are done too).

Turn off the heat and let the soup cool down for a few minutes. In the meantime cook the spinach separately for a few minutes, then drain and set aside while blending all the other ingredients.

Return the soup to a clean pan and season to taste with salt and black pepper.  If you like the soup slightly thinner you could add a bit more water or vegetable stock.

When ready to serve, bring back to a simmer, mix in the spinach and ladle in to bowls. Serve with a crusty piece of farm bread.

Bon Appetite 😉

Broccoli and Spinach Soup

2 Jan

Broccoli and Spinach Soup

Serves 6

What better way to start off the New Year, than with this gorgeous and super healthy soup. I am so happy that Sonja shared her recipe of Broccoli and Spinach soup with us. It is truly delicious and bursting with vitamins and fiber. Treat yourself and your loved ones with this soup and make a flying start in 2012 🙂


2 tbsp. olive oil

500g broccoli, cut into small florets and stems thinly sliced.

250-300g fresh spinach, roughly chopped

1 small red chili pepper, seeds removed and finely chopped

1 large onion, peeled and roughly chopped

2 celery stalks roughly chopped

2 cloves garlic, peeled and crushed

1.3L – 1.5L  vegetable stock

½ tsp. salt

a pinch of black pepper and nutmeg


Smoked chicken, Roquefort or a fresh herb for the topping.


Heat the olive oil on medium heat in your stockpot. Fry the onions, garlic, celery and chili pepper until translucent and add the broccoli. Cover the ingredients and stir occasionally for about 10 minutes or until softened.

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 20 minutes. Now stir in the spinach, turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Season with salt, pepper and nutmeg.

Serve the soup with a topping of your choice such as finely chopped smoked chicken, Roquefort or a fresh herb.

Bon Appetite 😉