July 20, 2020




4 cups stock (chicken or veg)

8 cm / thumb size piece of ginger, peeled

8 spring onions, sliced in half 

2 cloves garlic, lightly crushed

4 Tbsp white miso paste 

400g ramen noodles (2 portions) 

250g Denny Brown Mushrooms, sliced

200g baby spinach 

2 XL free-range eggs 


To garnish: Sliced spring onions and black sesame seeds




- Into a medium sized pot add the stock, ginger, spring onions, garlic and miso paste. 


- Bring to a simmer. Place the lid on and cook for 15-20 minutes for flavours to infuse. 


- Remove aromatics and discard. 


- Add noodles, sliced mushrooms and baby spinach. Bring to a simmer. 


- Cook until mushrooms are tender. 


- Boil eggs for 6.5 minutes and then plunge into a bowl of ice water. 


- When cool enough peel them and slice in half. Sprinkle with salt. 


- Using tongs distribute noodles into two bowls and then fill with broth and veg. 


- Finish bowls with the boiled eggs and garnish with sliced spring onions & black sesame seeds 


Prep time: 5 minutes 

Cook time: 30 minutes


Makes 2 large bowls 


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Denny Mushrooms  
Klipheuwel Road



T: +27 21 976 3170

Denny Foods  
12 Barlinka Avenue



T: +27 23 614 2359