Vegetable ramen

Perfect for chilly days, hot ramen will warm you through. I have fried my eggs for this vegetable version purely because I love the crispy edges and soft yolk dripping over my noodles. Boil an egg for four minutes if you prefer the more traditional egg halved then placed on top.

Ingredients

600 ml	Chicken stock (Main)
2 Tbsp	Soy sauce
2 Tbsp	Mirin
1 Tbsp	Miso paste
1 piece	Dried kombu, (optional)
200 g	Soba noodles (Main)
1 head	Bok choy
2	Spring onions, sliced thinly
2	Eggs
¼ cup	Crispy shallots
1 dash	Chilli flakes, to serve
½	Fresh Lime, to squeeze upon serving

Directions

1. First make the broth. In a large pot combine the stock, soy, mirin, miso paste and kombu, bringing to simmer for 10 minutes.
2. Add the noodles and 1 spring onion, moving around to separate and cook through. Add the bok choy for the final few minutes.
3. Just before serving, fry the eggs.
4. Serve in bowls with a sprinkle of the remaining spring onion, shallots, chilli flakes, an egg and a squeeze of lime.

See more of Angela's Japanese inspired recipes:

• Matcha smoothie
• Karaage chicken