Miso Mushroom Ramen with Soft Boiled Egg

Thanks to: mynutritioncreative

Craving ramen but don’t want to leave the house (or settle for a packet)?
This Miso Mushroom Ramen with Soft-Boiled Egg is ready in 15 minutes and tastes like it came from your favourite noodle bar

Ingredients

1 tsp extra virgin olive oil
1 tsp sesame oil
1 clove garlic finely minced
½ tsp grated fresh ginger
100 g mushrooms thinly sliced (I used a mix of button mushrooms and large field mushrooms)
1 heaped tsp white miso paste
1 Massel Ultracube Vegetable Stock Cube
1 TBS soy sauce
2 cups boiling water
90 g dried ramen noodles
1 small bunch bok choy washed and halved
2 soft-boiled eggs boil for 5½ – 6 minutes and peel
1 spring onion thinly sliced
1 tsp sesame seeds
Shichimi togarashi to garnish (optional)

Method

Place your eggs on to boil in a small saucepan. Once boiling, time 5½ – 6 minutes for soft jammy eggs. Place in ice bath to cool and peel. Whilst they’re boiling, get started on the ramen.
Heat olive oil and sesame oil in a small saucepan over medium heat. Add garlic and ginger, and cook for 1 minute until fragrant.
Stir in the mushrooms and cook for 2 minutes until just softened.
Add miso paste, Massel stock cube, and boiling water. Stir to dissolve and bring to a gentle boil.
Add ramen noodles directly into the broth and simmer for 3–4 minutes, or until cooked. Then add in the soy sauce and stir through.
In the final minute, add bok choy and let it wilt slightly.
Transfer to a bowl, top with soft-boiled eggs, sliced spring onion, sesame seeds, and a sprinkle of shichimi togarashi if using.