Pak Choi & Mushroom Ramen with Soft-Boiled Eggs
A speedy bowl of ramen with tender pak choi, earthy mushrooms, and jammy soft-boiled eggs in a simple, flavourful broth. It's comforting, filling and so good.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
2 eggs
200 g noodles (ramen style or any noodle of choice)
200 g mushrooms (sliced)
2 pak choi (roughly chopped)
3 spring onions (thinly sliced)
750 ml vegetable stock
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp fresh ginger (grated)
1 garlic clove (minced)
1 tsp toasted sesame seed
Recipe:
Bring a small pan of water to the boil and carefully lower in the eggs. Cook for 6½ minutes for jammy yolks, then transfer to a bowl of ice cold water. Once cool enough to handle, peel and set aside.
Heat the sesame oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes, until golden and softened. Don't stir too much as leaving them in contact with the pan will make sure they have some golden colour.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Pour in the vegetable stock and soy sauce. Bring to a gentle simmer.
Add the ramen noodles and cook according to the package instructions, usually 3-4 minutes.
Add the pak choi during the final 2 minutes of cooking – you want it wilted but still with some crunch.
Divide the noodles, vegetables and broth between two bowls.
Halve the eggs and place them on top. Finish with the sliced spring onions and sesame seeds if you like.
How to store
Store in an airtight container in the fridge for up to 3 days, ideally store the noodles separately or they turn soggy.
