If you’ve found this page through Instagram or you know me in Real Life then you might be aware I’ve been doing rather a lot of running. A few weeks ago I ran the Great North Run and smashed my target time… And then… well…
Life happened. I was knackered. And then I got a bug and couldn’t eat for a few days. And then I stopped sleeping well. And then. And then. Yeah. Life happened. Meh. Day after day of ‘meh’.
So I found myself on a miserable Manchester evening, feeling decidedly sorry for myself. I needed a cure and I needed it fast. I listened to my body. And my body was saying: give me Wagamamas.
But I didn’t have time or funds to be jetting off to Wagamamas (would that I could. Wagamamas is bae.) . And it was raining. Because: Manchester.
So I made my own. And it made me feel so much less ‘meh’ that I thought I’d share it with you. You can make it as fancy as you like with homemade stock and genuine shitake mushrooms. Or you can use a stock cube and buy a rotisserie chicken and use those 20p noodles from the pot noodle aisle (but don’t use the flavour sachet!)
- A knob of butter or a splash of oil
- Thumb sized piece of ginger, grated
- 3 garlic cloves
- Half a chilli
- 3 tbsp soy sauce
- 2 tsp sugar
- 1.5 litres chicken stock (homemade or use stock-pot jelly things or even a stock cube)
- Two handfuls of mushromms, slice (shitake if you can get them, chestnut if not)
- 1 tin of bamboo shoots (optional)
- 3 handfuls of bean sprouts
- 3 big handfuls spinach
- 3 noodle nests (I bought cheapo 20p noodles from the pot-noodle aisle and just chucked away the flavour sachet.)
- 3 eggs
- 3 Spring onions, thinly sliced.
- Cooked chicken, as much or as little as you like, shredded or sliced. I just bought a rotisserie chicken from Tesco and used some of that.
- On a very low heat, melt the butter in a large pan (or gently heat the oil).
- Add the grated ginger, garlic and chilli to the pan and stir for about 30 secs. Don’t let them catch or it’ll all taste a bit bitter
- Add the soy sauce and sugar and stir it all together.
- Add your hot stock, bring to the boil and then turn down to a simmer.
- Throw in your mushrooms and bamboo shoots if using. Keep the temperature quite low.
- Boil a kettle of water. Once boiled pour into a small pan and bring to the boil again.
- Once boiling, gently lower the eggs into the pan and set a timer (I use my phone) for 5 and a half minutes.
- When your 5 and a half minutes is up take the eggs out of the pan and run under cold water.
- Add your bean sprouts and noodles to the soup pan.
- Peel your eggs – they should have a slightly soft yolk.
- Pop your spinach in the pan, stir and then serve up your soup into bowls. (The spinach only needs a second or two in the pan to wilt.
- Top with spring onions, cooked chicken and your newly peeled egg, sliced in half.
To heighten the curative properties follow with a bath and/or the Holy Trinity of PJ’s, Tea and Radio 4.
Trust me. I’m a nurse.