This Week’s Recipe: Veggie Ramen Noodle Soup


  • 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

  1. 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.
  2. Rehydrate dried mushrooms in 2 cups of hot water (if using). Reserve liquid.
  3. 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.
  4. Add vegetable broth, broth from rehydrated mushrooms, and 2 cups of water. Bring to a boil, reduce heat and simmer 5 minutes.
  5. 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.
  6. 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.
  7. 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