This is super quick if you’re in a hurry during the week, yet packs a delicious, nutritional punch to keep you feeling full up.
Here's how you do it
1. Bring your water, for the noodles, to boil in a deep pan.
2. Meanwhile, boil your eggs for 10 minutes in a separate pan. Rinse under cold water once they are done and leave to cool down.
3. Thinly slice your mushrooms, carrots and pak choi.
4. Your noodles water should be boiling by now, so add the stock and the miso if you’re using it, and dissolve completely.
5. Drop your noodles into the stock and cook for 3 minutes on the heat and then remove the pan and leave to one side.
6. Now pop your carrots and mushrooms in a pan with the sesame oil, ginger, soy sauce and mirin. Cover for 2 minutes and then add the pak choi and continue to cook, uncovered, for another 4-5 minutes, until the pak choi starts to wilt.
7. Then pour your noodles broth into four bowls, add the stir-fried veg.
8. Garnish with the eggs in halves, thinly sliced radish, chopped coriander (or flat leaf parsley) and finely chopped spring onions.
This dish is perfect for warming you up on a chilly day as the seasons turn. Ramen, traditionally, contains meat, so feel free to add sliced chicken or pork if you are a meatie, however you won’t miss it as there is a lot of flavour in here already.
I adore soup for lunch throughout the colder months, this multi-layered noodle soup makes a nice change to your blended varieties, although there will always be a place in my heart for butternut squash season – see the recipe here for roasted butternut and sweet potato soup, it is literally autumnal goodness in a bowl.
- 1.5 litres vegetable stock
- 1 tsp of miso paste (optional)
- 200g whole wheat noodles (or rice noodles for vegan and gluten free options)
- Four free-range eggs (omit for vegan option)
- 250g mushrooms
- 2 pak choi
- 1 carrot
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp mirin
- Bunch of coriander
- 2 spring onion
- 4 radishes