Healthy vegetarian recipes · Japanese recipes

Egg and shiitake ramen

Name: Egg and shiitake ramen
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 free-range eggs; 8 tbsp soy sauce; 4 tbsp mirin, from the world food section of large supermarkets (see tips); 2 tbsp sake (see tips); 1 tsp caster sugar; 2 tsp vegetable oil; 3 garlic cloves, sliced; 1 litre fresh, good quality vegetable stock, preferably homemade; 2 tbsp red (often called brown) miso paste – we like Clearspring, from most major supermarkets; 250g shiitake mushrooms, finely sliced; 200g choi sum or pak choi, stems sliced, leaves roughly chopped; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 250g ramen noodles, cooked according to the pack instructions (we like Blue Dragon); 6 spring onions, sliced at an angle; 4 nori seaweed sheets, cut into strips (from the world food section of supermarkets)

This Japanese egg and shiitake soup recipe packs a punch with earthy shiitake mushrooms and fresh Asian greens.

Serves6

Hands-on30 min

Oven15 min

DifficultyEasy

Ingredients

For the eggs

For the ramen

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Method

Prepare the eggs ahead of time. Bring a pan of water to the boil, then add the eggs and cook for 3-4 minutes. Remove and cool under cold running water. Peel carefully, as they’ll be very soft. Mix the soy sauce, mirin, sake and sugar in a sealable plastic bag. Add the eggs, making sure they’re covered by the liquid. Seal and leave for 2 hours or chill until needed (see tips). If chilling, bring to room temperature before making the ramen.
For the ramen, heat the oil in a pan and gently fry the garlic for 30 seconds. Add the stock and miso paste, then bring to a simmer, stirring until dissolved. Add the mushrooms and choi sum/pak choi stalks, then simmer for 5 minutes. Add the leafy greens, soy sauce, toasted sesame oil and cooked noodles. Simmer for 1 minute.
Stir in the sliced spring onions and nori seaweed strips. Ladle into bowls, then serve straightaway, topped with halved marinated eggs.