This easy recipe for super quick ramen makes a delicious, comforting bowl of noodle soup using very few, minimal ingredients!
- 200g ramen or udon noodles
- 1l vegetable stock (or dashi if you can find a good one)
- 3 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 2 medium eggs
- 1 spring onions
- 235g pak choi
- 150g shiitake mushrooms
- 15g fresh ginger, shredded
- 1/4 teaspoon dried chilli flakes
- Boil eggs in a small saucepan for approximately 7 minutes, until egg yolk has just set. Leave to cool in cold water before peeling and halving.
- Shred the fresh ginger and separate pak choi stems from leaves. Depending on the pak choi you use, you might want to slice the stems in half if they are particularly big. Thinly slice the salad onion.
- Meanwhile, heat the stock and ginger and bring to a simmer. In a separate pan, cook noodles according to package instructions.
- Simmer the broth for 3 minutes, then add shiitake mushrooms to and continue simmering for approximately 4 minutes, until mushrooms have nearly softened. Add pak choi stems and simmer for another minute, I like these crunchy! Take off the heat, add pak choi leaves, soy sauce and sesame oil and stir well.
- Divide cooked noodles between two bowls and pour over broth and vegetables. Halve the eggs and place on top of the broth. Top with spring onion and chilli flakes.
It was sold out at my local supermarket, but if you can find it, a few teaspoons of sweet white miso would be great to use in this recipe!
- Category: Main Course
- Method: Boil
- Cuisine: Japanese
- Calories: 600
Keywords: easiest ramen recipe, quickest ramen recipe, nigella lawson ramen recipe, nigella ramen recipe, vegetarian ramen recipe, vegetarian noodle soup, easy weeknight ramen recipe