African•quick
10 Minute Weeknight Mushroom Ramen
QUick and easy 10 minute mushroom ramen soup
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Boil some water in a saucepan, add the eggs and cook for 6 minutes.
- 2
Remove the eggs and let them cool before peeling and cutting in half.
- 3
Place the vegetable stock in a large saucepan, turn on the heat and bring to a boil.
- 4
Add the mushrooms and reduce to a simmer for 3 minutes.
- 5
Increase the heat to a gentle boil, add the noodles and allow them to cook for about 3-4 minutes till done.
- 6
Add in the baby pack choi when the noodles are half cooked.
- 7
Switch off the heat and mix in the spring onions, soy sauce and sesame oil.
- 8
Serve the mushroom ramen in bowls topped with the soft boiled eggs.