Vegetarian Ramen Bowls

by

READY IN
30 minutes
PREP TIME
5 minutes
COOKING TIME
25 minutes
SERVES
4 Servings

Print Recipe
INGREDIENTS TO GET READY
1L vegetable broth
2 tbsp miso paste
2 tbsp Geo Watkins Mushroom Ketchup
1 small onion, chopped
3 garlic cloves, minced
50 g piece of fresh ginger, grated
200 g fresh spinach
200 g mushrooms
200 g ramen noodles
4 eggs
60 g coriander, chopped
5 spring onions, chopped
1 red chilli pepper
Sesame seeds and sesame oil, to serve
PUT IT TOGETHER
1. In a large pot, combine the vegetable broth, miso and Geo Watkins Mushroom Ketchup.
2. Place a pot over a medium heat and add onion, garlic cloves and fresh ginger.
3. Bring to boil and reduce the heat to low.
4. Add fresh spinach and mushrooms and simmer for 15 minutes.
5. Cook 200 g ramen noodles following the pack instructions, when ready take them out from the water and use the same pot to boil 4 eggs.
6. Divide the noodles between four bowls.
7. Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves.
8. Ladle the soup into earlier prepared serving bowls with noodles.
9. Top with the eggs, coriander, spring onions, chilli, sesame seeds and sesame oil.

Recipe Cuisine: Chinese

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