- 4-6 eggs
- 70g dried mushrooms or 250-300g fresh mushrooms
- 3 tbps of oil – whatever you fancy
- 1 onion, roughly chopped
- 1 small piece of fresh ginger, peeled and grated very small
- 4 garlic cloves, finely chopped
- 4 cups of vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 kohlrabi peeled and chopped in small cubes
- 300-400g of ramen (chinese) noodles
- 1 Pak Choi, chopped into big chunks
- 1/2 cup kimchi or tabasco sauce, to garnish
- Radishes thinly sliced, to garnish
- 1 Avocado sliced, to garnish
- Spring onions/scallions, roughly chopped, to garnish
Step by Step
- Bring a pot of salted water to a boil. Add eggs. Cook 7 minutes for medium, or 9 minutes for hard. Drain and cool eggs in a bowl of ice water, then peel.
- Rehydrate dried mushrooms in 2 cups of hot water (if using). Reserve liquid.
- Heat oil in a large pot on medium high heat. Add onions, ginger and garlic with a pinch of salt and sauté until golden, about 5-7 minutes.
- Add vegetable broth, broth from rehydrated mushrooms, and 2 cups of water. Bring to a boil, reduce heat and simmer 5 minutes.
- Using an immersion blender, purée broth and stir in soy sauce and miso paste. Season with salt to taste. Add kohlrabi, pak choi and rehydrated mushrooms and simmer 5 minutes until pak choi is tender.
- While the broth is cooking, bring a pot of salted water to a boil and cook ramen noodles according to package directions. Drain and set aside until ready to eat.
- When ready to eat, divide noodles between bowls. Ladle in broth and top with pak choi and mushrooms. Garnish with kimchi or tabasco, radishes, avocado slices, chopped spring onions/scallions and sliced boiled egg.
Photo by The Creative Exchange on Unsplash