Mushroom Ramen
with Pickled Radish and Bok Choy
- Barley
- Cereals containing gluten
- Wheat
- Soya
- Egg
Ingredients
125 grams
Radishes
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
150 grams
Closed Cup Mushrooms
75 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
1 unit(s)
Pak Choi
1.98 unit(s)
Eggs
1 unit(s)
Spring Onion
15 milliliter(s)
Rice Vinegar
125 grams
Egg Noodle Nest
(Contains: Cereals containing gluten, Wheat, Egg)
1 sachet(s)
Ginger Puree
1 sachet(s)
Vegetable Stock Powder
Nutrition Values
Instructions
Fill and boil your kettle. Thinly slice the mushrooms. Quarter the bok choy lengthways. Thinly slice the radish. Trim the spring onions then slice thinly.
Fill a large saucepan with the boiling water and pop on high heat. Gently add the eggs and boil them for 6 mins. Once done, put them in a bowl and fill with cold water from the tap. Leave the eggs in the cold water for later. Pour out the water from the eggs - you'll use the pan later.
Meanwhile, pop the sliced radish in a bowl and cover with the rice vinegar, water and sugar (see ingredient list for amounts). Add a pinch of salt, mix together and set aside.
Pop your sauceban back on medium high heat and add a splash of oil. Once hot, add the mushrooms and stir fry until golden, 4-5 mins. Add half the soy sauce and stir fry for a further, 1-2 mins.
Meanwhile, add the water (see ingredients for amount), stock, remaining soy sauce, Worcester sauce, ginger puree to a large saucepan. Bring to the boil then reduce to a simmer. Add the noodles and bok choy to the broth and cook stirring occasionally to break apart the noodle nest, 4 mins.
FINAL COOK: STEP 4&5 HAVE BEEN SWAPPED AS SUGGESTED BY TESTER. DOES IT STILL FLOW WELL
Remove the eggs from the water and tap them on your work surface. Peel away the shell under the water, it will make it easier to remove and not stick to your fingers. Slice the eggs lengthways in half. Divide the noodle broth and bok choy between bowl, and top with the pickled radish, two egg halves, soy mushrooms and spring onion.
