Make a quick lunch or dinner with this easy vegetable ramen recipe. Packed with vegetables and topped with soft-boiled eggs, this flavourful homemade noodle soup is a satisfying option for busy weeknights.
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
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.
