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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