Ingredients
- 4 eggs.
- 1 leek, white part finely sliced.
- 1 long red chilli, deseeded and finely chopped.
- 2 cloves garlic, minced.
- 4 cm ginger, minced.
- 1 l chicken stock.
- 1 teaspoon sesame oil.
- 100 g soba noodles.
- 200 g mushrooms, finely sliced.
- 1 medium zucchini, julienned or grated.
- 100 g sugar snap peas.
- 2 cups watercress.
- 2 nori sheets, crumbled.
- 1 lemon, cut into wedges, to serve.
Directions
- 1. Bring a saucepan of water to a gentle boil. Carefully add eggs and cook for 7 minutes. Drain and plunge eggs into cold water to stop the cooking process. Set aside for serving.
2. Heat olive oil, leek, ginger, garlic and chilli in a medium-sized saucepan on low-medium heat. Cook for 5 minutes until softened. Add stock, sesame oil and noodles and cook for 8 minutes until noodles are cooked to your liking.
3. Add in mushrooms, zucchini and watercress in the last minute to heat through.
4. Separate ramen between four bowls. Serve each with a boiled egg, nori sheets crumbled on top and lemon wedges to dress.
Note
Styling by Gemma Lush.
Invest in a good-quality chicken stock and grab yourself a fresh bunch of watercress for this veggie-packed spring meal.
Ingredients
- 4 eggs.
- 1 leek, white part finely sliced.
- 1 long red chilli, deseeded and finely chopped.
- 2 cloves garlic, minced.
- 4 cm ginger, minced.
- 1 l chicken stock.
- 1 teaspoon sesame oil.
- 100 g soba noodles.
- 200 g mushrooms, finely sliced.
- 1 medium zucchini, julienned or grated.
- 100 g sugar snap peas.
- 2 cups watercress.
- 2 nori sheets, crumbled.
- 1 lemon, cut into wedges, to serve.
Directions
- 1. Bring a saucepan of water to a gentle boil. Carefully add eggs and cook for 7 minutes. Drain and plunge eggs into cold water to stop the cooking process. Set aside for serving.
2. Heat olive oil, leek, ginger, garlic and chilli in a medium-sized saucepan on low-medium heat. Cook for 5 minutes until softened. Add stock, sesame oil and noodles and cook for 8 minutes until noodles are cooked to your liking.
3. Add in mushrooms, zucchini and watercress in the last minute to heat through.
4. Separate ramen between four bowls. Serve each with a boiled egg, nori sheets crumbled on top and lemon wedges to dress.
Note
Styling by Gemma Lush.