Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 250grams Oyster mushrooms, sliced
- 300grams kimchi, including liquid, vegetarian
- 1.20L vegetable stock, made with 2 stock cubes, hot
- 1tablespoons soy sauce, reduced salt
- 4 large eggs
- 250grams wholewheat noodles
- 4 medium spring onions, sliced, tops reserved
Nutrition per serving
1160kJ
Protein
13.6grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fiery kimchi gives extra kick and zingy flavour to this egg ramen.
Method
Step 1 of 4
Heat the oil in a large, deep pan on medium heat and cook the mushrooms for 5 minutes until browned. Stir in the kimchi and cook liquid for 2-3 minutes.
Step 2 of 4
Pour over the stock and soy sauce, bring to the boil and reduce the heat. Simmer for 10 minutes. Bring a pan of water to the boil, remove from the heat and add the eggs. Cover and set aside for 8 minutes then drain.
Step 3 of 4
Bring the soup back to the boil, add the noodles and cook for 6 minutes, stir in the spring onions and cook for 2 minutes. Peel and halve the eggs.
Step 4 of 4
Serve in bowls with egg halves and spring onion tops on top.
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