Winter Warmer: Vegetarian Ramen with Soft-Boiled Eggs

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22nd jan - ramen image

Winter Warmer: Vegetarian Ramen with Soft-Boiled Eggs

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When it’s cold outside this vegetarian ramen is like winter wonderland in a bowl, and it’s ready to eat in just 20 minutes. With ginger, chili and warming spices, it’s guaranteed to get your glow back. Best of all, the golden-yolked eggs give you the perfect portion of protein to power you through your day. I always choose Clarence Court eggs as the hens are never rushed, which makes for a richer, creamier egg. What are you waiting for? Crack on! (Lame egg joke. I couldn’t help myself, sorry!)


Serves 2 Ready in 20 minutes Good For

Directions

Step 1:

In a dry pan, toast the sesame seeds for 1-2 minutes until golden, then leave to cool.

Step 2:

Cook the ramen noodles in a pot of boiling water for 5 minutes then drain and leave to the side.

Step 3:

In a large pot place the stock, garlic, ginger, five spice, chilli, vinegar, honey, chilli and tamari. Let this simmer for 5 minutes then add the mushrooms and cooked noodles and cook for a further 5 minutes.

Step 4:

Meanwhile, soft-boil the eggs in a pan of hot water – this should take about 5 minutes for a deliciously gooey yolk. Cool the eggs in a bowl of cold water, then peel and slice in half.

Step 5:

Serve the ramen into two bowls, layering your noodle soup with the carrot, spring onions, coriander, fresh chilli and toasted sesame seeds. Crown with your gorgeous gold-yolked eggs, and enjoy!

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