Easy Ramen Noodle Soup (Chicken, Salmon or Tofu)

Serves 4

For the base soup:

250g ramen noodles (you can also use soba or udon noodles or, indeed, classic Chinese noodles)

1.5 litres good quality chicken (or vegetable) stock

A little vegetable oil

1 garlic clove, chopped

2.5cm cube of fresh ginger, grated

1 stalk of lemongrass, chopped

Soy sauce (preferably Japanese)

For chicken:

2 large chicken fillets, cut into thin strips

For salmon:

3 x 150g salmon fillets, skin and grey flesh removed and cut into cubes

For tofu:

250g tofu, cut into cubes

To garnish:

2 carrots, grated

150g mangetout (or sugar snap peas), very finely sliced

Cook the noodles according to the instructions on the packet, then drain and cool them under cold water and drizzle some oil through them so they don't stick together. Bring your stock to the boil. At the same time, heat up a wok or deep frying pan. Add a good drizzle of vegetable oil and cook the garlic, ginger and lemongrass for no more than a minute. Make sure you stir vigorously or else the garlic will burn. Add in the chicken, salmon or tofu and cook for 3 to 4 minutes. If you are cooking the salmon, stir gently or the cubes will disintegrate.

Throw on a good dash of the soy sauce and take the wok off the heat. Pile a handful of noodles at the bottom of four large deep bowls. Share out the wok mix equally on top of each pile of noodles, sprinkle the carrot and mangetout over the mix and then pour in enough boiling stock to barely cover the pile. The stock will cook the carrot and mangetout in the few minutes it will take to serve the bowls.

You can drizzle over extra soy sauce if you want the soup to be saltier or drizzle in some chilli oil to give it a little kick.

• My Daddy Cooks: 100 Fresh New Recipes for the Whole Family by Nick Coffer is published by Hodder, £16.99.