Vegetarian Miso Ramen with Soft-Boiled Eggs and Shiitake
Miso ramen with soft-boiled eggs, shiitake fried in sesame oil, garlic-ginger broth, nori, spring onions and noodles.
- 300 g fresh ramen noodles
- 3 pieces eggs
- 150 g shiitake mushrooms
- 4 pieces spring onions
- 150 g sweetcorn
- 4 tbsp red miso paste
- 900 ml vegetable stock
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 pieces garlic cloves
- 20 g fresh ginger
- 1 piece nori sheets
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Add to a shopping listHow the shopping list works →- Step 1
Bring water to boil, carefully add eggs and cook exactly 6 minutes for soft-boiled. Transfer to ice water, peel when cool.
- Step 2
Heat vegetable stock in large pot. Whisk miso paste with 200ml warm stock until smooth, then return to pot.
- Step 3
Add minced garlic, grated ginger, and soy sauce to stock. Simmer gently for 10 minutes.
- Step 4
Meanwhile, slice shiitake mushrooms and fry in 1 tbsp sesame oil for 4 minutes until golden.
- Step 5
Cook ramen noodles according to package instructions, drain and divide between 3 bowls.
- Step 6
Slice spring onions, separating white and green parts. Add white parts to simmering broth for 2 minutes.
- Step 7
Ladle hot miso broth over noodles in each bowl.
- Step 8
Top each bowl with halved soft-boiled egg, shiitake mushrooms, sweetcorn, and green spring onion slices.
- Step 9
Drizzle remaining sesame oil over each bowl and garnish with torn nori sheets.
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