Protein-packed Chicken Ramen Bowl

1. In a large pot, heat up a little olive oil and sauté the vegetables lightly until just golden brown.

2. Deglaze with the white wine and then add the water.

3. Add the whole chicken and bouquet garni and allow to simmer gently for about an hour or until the chicken is cooked through.

4. Once chicken is cooked, remove from the stock and shred or slice the meat. Set the sliced chicken aside and return the carcass to the stock.

5. Continue to simmer for a further hour and a half to really intensify the flavour of the stock. Once stock is finished, strain and pour the broth into a clean pot.

6. To make the ramen: flavour the stock with the soy sauce, chilli, garlic and ginger.

7. Heat up the cauliflower noodles in the stock and divide both noodles and broth equally between four bowls.

8. Add some sautéed mushrooms, blanched broccoli and thinly sliced radishes to each bowl. Top with some finely sliced spring onion and serve with some extra sliced chilli if you like it extra spicy.