10 Minute Weeknight Mushroom Ramen
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
10 Minute Weeknight Mushroom Ramen
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QUick and easy 10 minute mushroom ramen soup
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Ingredients
- 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
- Boil some water in a saucepan, add the eggs and cook for 6 minutes.
- Remove the eggs and let them cool before peeling and cutting in half.
- Place the vegetable stock in a large saucepan, turn on the heat and bring to a boil.
- Add the mushrooms and reduce to a simmer for 3 minutes.
- Increase the heat to a gentle boil, add the noodles and allow them to cook for about 3-4 minutes till done.
- Add in the baby pack choi when the noodles are half cooked.
- Switch off the heat and mix in the spring onions, soy sauce and sesame oil.
- Serve the mushroom ramen in bowls topped with the soft boiled eggs.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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