Vegetarian Mushroom Ramen Bowl
Servings: 4 people
Ingredients
- 1 litre Vegetable Broth
- 2 tbsp Miso Paste
- 2 tbsp Geo Watkins Mushroom Ketchup
- 1 Small Onion Chopped
- 3 Garlic Cloves Minced
- 50 grams Piece of Fresh Ginger Grated
- 200 grams Fresh Spinach
- 200 grams Mushrooms
- 200 grams Ramen Noodles
- 4 Eggs
- 60 grams Coriander Chopped
- 5 Spring Onions Chopped
- 1 Red Chilli Pepper Sliced
- Sesame Seeds to serve
- Sesame Oil to serve
Instructions
- In a large pot, combine the vegetable broth, miso and Geo Watkins Mushroom Ketchup.
- Place a pot over a medium heat and add onion, garlic cloves and fresh ginger.
- Bring to boil and reduce the heat to low.
- Add fresh spinach and mushrooms and simmer for 15 minutes.
- Cook 200 g ramen noodles following the pack instructions, when ready take them out from the water and use the same pot to boil 4 eggs.
- Divide the noodles between four bowls.
- Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves.
- Ladle the soup into earlier prepared serving bowls with noodles.
- Top with the eggs, coriander, spring onions, chilli, sesame seeds and sesame oil.