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Egg & Vegetable Ramen

Egg & Vegetable Ramen
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 14.19 dollar
Difficulty level: 2 out of 4

12 Ingredients

Number of servings
4
  • 1tablespoons sesame oil
  • 3 cloves garlic, peeled and sliced
  • 5centimeters ginger, peeled and sliced into matchsticks
  • 2tablespoons miso paste
  • 1 medium green chilli, sliced
  • 1.20L vegetable stock, made with 2 stock cubes, hot
  • 4 large eggs
  • 4 heads bok choi, sliced in half lengthways
  • 250grams wholewheat noodles
  • 4 medium spring onions, sliced, tops reserved
  • 1tablespoons soy sauce, reduced salt
  • 2 medium carrots, sliced into matchsticks

Nutrition per serving

1830 Kilojoules or 438 Calories
21% of daily energy intake*
Protein
34.5grams
Fat
12.8grams
Carbs
35.5grams
Sugars
15.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Eggs make this veggie ramen hearty and filling.

Method

Step 1 of 4

Heat the oil in a large, deep pan on medium heat and cook the garlic, ginger, miso and chilli for 2 minutes.

Step 2 of 4

Pour over the stock, 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 bok choi and 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, soy sauce to taste and carrot matchsticks and spring onion tops on top.

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