Name: Vegetable Ramen with Soft Boiled Eggs
Prep time: 15 min
Cook time: 10 min
Ingredients: 20g dried sliced shiitake mushrooms; 270g packet ramen noodles; 2 litres salt-reduced chicken stock; 2 tbsp soy sauce; 2 tsp sesame oil; 1 bunch baby choy sum, bases trimmed, stems & leaves separated; 150g snow peas, trimmed, diagonally halved; 3 spring onions, diagonally sliced, extra shredded for top; 1 medium carrot, cut julienne style using a vegetable peeler; 4 soft boiled eggs, halved; Chilli flakes & dried seaweed strips, to serve

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Soak dried shiitake mushrooms in 2 cups of warm water for 30 minutes until soft. Drain and then slice most of them leaving some small ones whole.
Cook ramen noodles according to packet instructions until tender. Drain, rinse. Return noodles to pan, cover to keep warm.
Place stock, shitake mushrooms, soy and oil in a large pot and bring to a simmer. Add choy sum stems and snow peas, cook for 1 minute. Add leaves and sliced spring onions and submerge in soup.
To serve, place noodles and carrots into warm bowls. Ladle in soup and vegetables. Top with eggs, garnish with shredded spring onion and sprinkle with chilli flakes and seaweed.

Tips & Hints:

Find ramen noodles, dried shiitake mushrooms and dried seaweed in the Asian section of major supermarkets.
Extra topping ideas include shaved cabbage, edamame, baby corn and bean sprouts

Soak dried shiitake mushrooms in 2 cups of warm water for 30 minutes until soft. Drain and then slice most of them leaving some small ones whole.
Cook ramen noodles according to packet instructions until tender. Drain, rinse. Return noodles to pan, cover to keep warm.
Place stock, shitake mushrooms, soy and oil in a large pot and bring to a simmer. Add choy sum stems and snow peas, cook for 1 minute. Add leaves and sliced spring onions and submerge in soup.
To serve, place noodles and carrots into warm bowls. Ladle in soup and vegetables. Top with eggs, garnish with shredded spring onion and sprinkle with chilli flakes and seaweed.

Tips & Hints:

Find ramen noodles, dried shiitake mushrooms and dried seaweed in the Asian section of major supermarkets.
Extra topping ideas include shaved cabbage, edamame, baby corn and bean sprouts

Soak dried shiitake mushrooms in 2 cups of warm water for 30 minutes until soft. Drain and then slice most of them leaving some small ones whole.
Cook ramen noodles according to packet instructions until tender. Drain, rinse. Return noodles to pan, cover to keep warm.
Place stock, shitake mushrooms, soy and oil in a large pot and bring to a simmer. Add choy sum stems and snow peas, cook for 1 minute. Add leaves and sliced spring onions and submerge in soup.
To serve, place noodles and carrots into warm bowls. Ladle in soup and vegetables. Top with eggs, garnish with shredded spring onion and sprinkle with chilli flakes and seaweed.

Tips & Hints:

Find ramen noodles, dried shiitake mushrooms and dried seaweed in the Asian section of major supermarkets.
Extra topping ideas include shaved cabbage, edamame, baby corn and bean sprouts

Nutrition Information

Per adult serving (780g per serve)

Energy: 1145kJ

Calories: 274kcal

Protein: 15g

Fat Total: 10g

Fat Saturated: 3g

Carbs: 28g

Sugars: 5g

Fibre: 5g

Sodium: 2110mg

Ingredients

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Nutrition Information

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