Madeleine Shaw’s Vegetarian Ramen with Soft Boiled Eggs

Vegetable Ramen 3

This vegetarian ramen with soft boiled eggs is perfect for a feel-good bite

Three top health benefits:
• Eggs are an excellent source of protein, helping keep you fuller for longer.
• Egg yolks contains minerals, choline, and iron, which are great for the body.
• This recipe uses a hefty dose of garlic, which is rich in anti-oxidants, as well as allicin to help fight off bugs.

Serves 2

• 600ml of chicken stock or veggie stock
• 2 tbsp of tamari
• 1 tbsp of freshly grated ginger
• 4 tbsp of rice vinegar
• 1 tbsp of chilli paste
• 2 crushed garlic cloves
• ½ tsp if Chinese 5 spice
• 1 tbsp of honey
• 100g of sliced button mushrooms
• 2 tbsp of toasted sesame oil
• 100g of ramen noodles
• 4 soft boiled Clarence court eggs
• 1 carrot julienned
• 2 spring onions, finely chopped
• 1 red chilli, finely sliced
• 3 tbsp of chopped coriander
• 1 tbsp of toasted sesame seeds

Vegetable Ramen 1

1 Cook the ramen noodles in a pot of boiling water for 5 minutes then drain and leave to the side.
2 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 noodles and mushrooms and cook for a further 5 minutes.
3 While you are doing this soft boil then egg around 6- 7 minutes. Then peel and slice in half.
4 Serve the ramen into two bowls, place the eggs on top and top with the carrots, coriander, fresh chilli and sesame seeds.

Recipe courtesy of Madeleine Shaw in partnership with Clarence Court

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