Ramen with soft egg
VegetarianDinnerQuickSoup
Ramen with soft egg
A quick bowl of miso noodle broth topped with mushrooms, greens and a soft-boiled egg.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Level
- Easy
Gather
Ingredients
- 2eggs
- 150 gdried ramen noodles
- 800 mlvegetable stock
- 150 gmushrooms, sliced
- 200 gpak choi, stems sliced and leaves separated
- 1 clovegarlic, crushed
- 10 gfresh ginger, grated
- 1 tbspsoy sauce
- 1 tbspwhite miso paste
- 1 tspsesame oil
- 2spring onions, sliced
Make
Method
- 1.
Lower the eggs into gently boiling water and cook for 6–7 minutes. Cool under cold running water, then peel.
9 minutes - 2.
Meanwhile, bring the stock, mushrooms, garlic and ginger to a simmer in a separate saucepan and cook for 5 minutes.
7 minutes - 3.
Add the noodles and pak choi stems. Cook according to the noodle packet, adding the pak choi leaves for the final minute.
4 minutes - 4.
Remove from the heat. Loosen the miso with a little broth, then stir it back in with the soy sauce and sesame oil.
1 minutes - 5.
Divide between two bowls and top with halved eggs and spring onions.
1 minutes