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Ramen with soft boiled egg recipe

Ramen with soft boiled egg recipe

1 rating

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
  • Healthy
  • Vegetarian

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​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1140kj
    272kcal     14%

  • Fat

    9g 13%

  • Saturates

    4g 18%

  • Sugars

    7g 8%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 29.5g Protein 15.6g Fibre 5.9g

Method

  1. 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. 
  2. 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. 
  3. 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. 
  4. Meanwhile, peel the cooled eggs and cut each in half. 
  5. Divide the ramen soup between 4 bowls and add a whole egg to each bowl. Scatter over the sliced spring onions before serving.

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