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!)
Ready in 20 minutes
Good For Brunch
1 tbsp sesame seeds
100g ramen noodles
600ml vegetable stock
2 garlic cloves, crushed
1 tbsp ginger, grated
½ tsp Chinese five spice
1 tbsp chili paste
4 tbsp rice vinegar
1 tbsp honey
1 red chilli, finely sliced
2 tbsp tamari
100g button mushrooms, sliced
4 Clarence Court Old Cotswold Legbar eggs, soft-boiled
1 carrot, julienned
2 spring onions, finely chopped
3 tbsp coriander, chopped
In a dry pan, toast the sesame seeds for 1-2 minutes until golden, then leave to cool.
Cook the ramen noodles in a pot of boiling water for 5 minutes then drain and leave to the side.
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.
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.
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!