Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 1.75 l (7.4 cups) vegetable stock
  • 200 g (7oz) oyster mushrooms (sliced in large pieces)
  • 180 g (6.4oz) fine egg noodles
  • 4 baby bok choy (sliced in half)
  • 180 g (6.4oz) fine egg noodles
  • 4 spring onions (scallions, sliced)
  • 2 tbp soy sauce
  • 1 tsp sesame oil

Instruction

  • Boil some water in a saucepan, add the eggs and cook for 6 minutes.
  • Remove the eggs and let them cool before peeling and cutting in half.
  • Place the vegetable stock in a large saucepan, turn on the heat and bring to a boil.
  • Add the mushrooms and reduce to a simmer for 3 minutes.
  • Increase the heat to a gentle boil, add the noodles and allow them to cook for about 3-4 minutes till done.
  • Add in the baby pack choi when the noodles are half cooked.
  • Switch off the heat and mix in the spring onions, soy sauce and sesame oil.
  • Serve the mushroom ramen in bowls topped with the soft boiled eggs.