Japanese Marmite chicken ramen

1 litre good-quality chicken stock

½ x 31g pack coriander, stalks and leaves separated

1 red chilli (deseeded if you don’t like it too hot), finely sliced

2 spring onions, finely sliced, green and white separated

2 tsp rice vinegar

2 tsp soy sauce

2 tsp mirin

30g ginger, peeled and sliced

3 garlic cloves, sliced

2 large eggs, at room temperature

1-2 tsp Marmite, to taste

2 skinless cooked chicken breasts, sliced

120g dried egg noodles (about 2 nests)

50g baby spinach

Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli, the whites of the spring onion, the vinegar, soy sauce, mirin, ginger and garlic.

At the same time, soft-boil the eggs in a small pan of boiling water for 6 minutes, then drain and rinse under cool water.

Bring the stock to the boil. Once it has boiled, gently simmer for 5 minutes to infuse the aromatics.

Strain the broth into a clean pan, then add the Marmite and season to taste. Add the chicken and the noodles. Cook for 5-6 minutes to soften the noodles, then add the spinach to wilt.

Divide the noodles, chicken and broth between 2 bowls. Peel and halve the boiled eggs, sitting them on top of the noodles. Garnish with some coriander leaves, the remaining chilli, and spring onion greens.