We all love a ramen. This one features a miso broth packed with organic ramen noodles, sautéed bok choy, fresh spring onion, shiitake mushrooms and a softly set egg. Slurp it up!
30 Minutes. Vegetarian. Dairy Free. Just 209 Calories Per Serve. A warming bowl of vegetarian goodness!
2 x organic ramen noodles
2 large natural vegetable stock cubes
2 tablespoons shiro (white) miso paste
1 tablespoon soy sauce
1 clove of garlic
2 free range eggs
1 bulb bok choy
1 spring onion
4 shiitake mushrooms
1/2 sheet nori
Prepare vegetables, stock & soft boil the eggs
Fill kettle with water and boil. Next, roughly chop the green leaves of the bok choy, and thinly slice the stems into 0.5cm strips. Thinly slice the spring onion and separate the white bottoms and green tops. Remove and discard the shiitake mushrooms stems, and slice the rest of the mushrooms into 0.5cm strips. Crush the garlic. Soft-boil the eggs by simmering them for 6 minutes in a small pot with the boiled water from the kettle. Remove from heat and run immediately under cold water until cooled, then peel. With 1.2 litres of boiled water from the kettle dissolve the stock cubes.
Make the soup
In a medium to large pot, heat two teaspoons of olive oil over a medium heat. Add the garlic, bok choy, the white parts of the spring onion and shiitake. Cook for 1 to 2 minutes. Stir in the vegetable stock, miso and soy sauce. Bring to the boil then reduce heat, cover and simmer for 5 - 6 minutes. Lastly, add the noodles and cook for 2 minutes until al dente (check before you drain). Cover and stir occasionally.
Arrange the cooked noodles, bok choy and mushrooms into bowls. Ladle the hot soup into each bowl. Fold the nori sheet into quarters and finely slice them up. Top with eggs (sliced in half), remaining spring onion and finely sliced nori.
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