Ramen bowl with soft-boiled eggs

Comforting broth overflowing with vibrant veggie flavours

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30 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal307
Fat8.7g
Salt0.6g
Sugar6.3g

Recipe by: Zoe Griffiths | Registered nutritionist

This delicious dish is high in protein and fibre and packed with a variety of tender vegetables which are great for your health and cancer risk. Select your favourite vegetables and flavours to customise your own ramen bowl.

Ingredients

1 tablespoon vegetable oil
1 onion, cut in half and sliced
1 clove garlic, crushed
1 medium carrot, cut into matchsticks
1 bunch spring onions, cut into 2cm pieces
100g mushrooms, peeled, stalk removed and sliced
100g spring cabbage, sliced
1 reduced-salt vegetable stock cube
1.2 litres boiling water
1 teaspoon Chinese 5 spice
1 teaspoon reduced-salt soy sauce
4 eggs (medium)
125g wholewheat dried egg noodles
10g sesame seeds

Method

Heat the oil in a large non-stick pan over a medium-high heat.
Add the onion, crushed garlic, carrot, spring onions and mushrooms and cook for 3 minutes, stirring occasionally.
Add the cabbage, stock cube, boiling water, Chinese 5 spice and reduced-salt soy sauce and stir together. Turn the heat to high and bring to the boil.
While the ramen is coming to the boil, put the eggs on to boil for 7 minutes.
Simmer the ramen mixture for 10 minutes.
Cook the noodles according to packet instructions.
When the eggs are cooked, remove the shells and cut in half.
When cooked, drain the noodles and divide equally between 4 bowls.
Once the ramen mixture is ready, divide it between the 4 bowls and top each bowl with 2 egg halves.
Sprinkle each ramen bowl with sesame seeds.
Serve immediately.

Top tip: choose your favourite vegetables to create your own Ramen bowl. Broccoli, spinach, tinned sweetcorn, kale, peppers, edamame beans and beansprouts all taste great. You can also add different flavourings such as dried chilli flakes, ground coriander, ground ginger or cayenne pepper.