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Ramen with soft boiled egg recipe
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Have dinner on the table fast with this quick and easy ramen. Veggies and noodles sit in a soy-flavoured stock and are topped with a soft boiled egg. Tuck in! See method
Ingredients
- 4 medium eggs, at room temperature
- 1 tsp vegetable oil
- 1 red onion, thinly sliced
- 1 medium carrot, cut into matchsticks
- 1 tbsp garlic and ginger paste
- pinch crushed chilli flakes (optional)
- 1 tbsp reduced-salt soy sauce
- 1 vegetable stock cube, made up to 800ml
- 150g mangetout
- 300g beansprouts
- 300g medium straight to wok noodles
- 2 spring onions, thinly sliced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1140kj
272kcal
14%
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Fat
9g
13%
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Saturates
4g
18%
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Sugars
7g
8%
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Salt
1.8g
30%
of the reference intake
Carbohydrate 29.5g
Protein 15.6g
Fibre 5.9g
Method
- Half-fill a small saucepan with water and bring to the boil. Gently add the eggs and cook for 7 mins, before draining and running under cold water. Carefully tap the shells on the work surface to crack and leave in the pan of cold water to cool fully.
- For the ramen, heat the oil in a wok or large saucepan. Fry the onion and carrot together over medium heat for 4-5 mins until beginning to soften. Add the garlic ginger paste and a pinch of crushed chilli flakes and cook for 1 min.
- Add the soy sauce and vegetable stock and bring to a simmer. Add the mangetout, straight to wok noodles and the beansprouts and simmer for 4-5 mins, until cooked through.
- Meanwhile, peel the cooled eggs and cut each in half.
- Divide the ramen soup between 4 bowls and add a whole egg to each bowl. Scatter over the sliced spring onions before serving.
See more Vegetarian recipes