Ramen with soft boiled egg recipe
Have dinner on the table fast with this quick and easy ramen. Veggies and noodles sit in a soy-flavoured stock and are topped with a soft boiled egg. Tuck in!
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 272 calories / serving
Ingredients
- 4 medium eggs, at room temperature
- 1 tsp vegetable oil
- 1 red onion, thinly sliced
- 1 medium carrot, cut into matchsticks
- 1 tbsp garlic and ginger paste
- pinch crushed chilli flakes (optional)
- 1 tbsp reduced-salt soy sauce
- 1 vegetable stock cube, made up to 800ml
- 150g mangetout
- 300g beansprouts
- 300g medium straight to wok noodles
- 2 spring onions, thinly sliced
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1140kJ 272.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 29.5gProtein 15.6gFibre 5.9g
Method
- Half-fill a small saucepan with water and bring to the boil. Gently add the eggs and cook for 7 mins, before draining and running under cold water. Carefully tap the shells on the work surface to crack and leave in the pan of cold water to cool fully.
- For the ramen, heat the oil in a wok or large saucepan. Fry the onion and carrot together over medium heat for 4-5 mins until beginning to soften. Add the garlic ginger paste and a pinch of crushed chilli flakes and cook for 1 min.
- Add the soy sauce and vegetable stock and bring to a simmer. Add the mangetout, straight to wok noodles and the beansprouts and simmer for 4-5 mins, until cooked through.
- Meanwhile, peel the cooled eggs and cut each in half.
- Divide the ramen soup between 4 bowls and add a whole egg to each bowl. Scatter over the sliced spring onions before serving.
- See more Vegetarian recipes
