Miso Mushroom Ramen with Soft-Boiled Eggs
A quick and comforting 15 minute miso mushroom ramen made with veg stock, umami mushrooms and miso, and jammy soft boiled eggs.
Ingredients
- 1 tsp extra virgin olive oil
- 1 tsp sesame oil
- 1 clove garlic finely minced
- ½ tsp grated fresh ginger
- 100 g mushrooms thinly sliced (I used a mix of button mushrooms and large field mushrooms)
- 1 heaped tsp white miso paste
- 1 Massel vegetable stock cube
- 1 TBS soy sauce
- 2 cups boiling water
- 90 g dried ramen noodles
- 1 small bunch bok choy washed and halved
- 2 soft-boiled eggs boil for 5½ – 6 minutes and peel
- 1 spring onion thinly sliced
- 1 tsp sesame seeds
- Shichimi togarashi to garnish (optional)
Instructions
- Place your eggs on to boil in a small saucepan. Once boiling, time 5½ – 6 minutes for soft jammy eggs. Place in ice bath to cool and peel. Whilst they're boiling, get started on the ramen.
- Heat olive oil and sesame oil in a small saucepan over medium heat. Add garlic and ginger, and cook for 1 minute until fragrant.
- Stir in the mushrooms and cook for 2 minutes until just softened.
- Add miso paste, Massel stock cube, and boiling water. Stir to dissolve and bring to a gentle boil.
- Add ramen noodles directly into the broth and simmer for 3–4 minutes, or until cooked. Then add in the soy sauce and stir through.
- In the final minute, add bok choy and let it wilt slightly.
- Transfer to a bowl, top with soft-boiled eggs, sliced spring onion, sesame seeds, and a sprinkle of shichimi togarashi if using.
