This recipe can appear complicated at first, but once you have made it a couple of times, it will be one of your go-to speedy meals. Basically, just chuck everything in a pan and cook for as long as it takes to boil an egg…what could be easier?
Serves 4 for lunch or 2 for dinner
Ingredients
- 3 tablespoons miso paste
- 1½ teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1–2 teaspoons sriracha sauce, or to taste
- ½ teaspoon ginger paste
- 1 litre vegetable stock
- 4 eggs, any size (allow 1 per person)
- Egg or rice noodles
- Spring onions, finely chopped
- Handful of coriander, chopped
- 10–15 white or brown mushrooms
- Pinch of ground white pepper
- 1 clove of garlic, crushed
Method
- Into a pan on a medium heat add the miso paste, 1 teaspoon of the sesame oil, soy sauce, rice wine vinegar, sriracha, ginger, and stock and mix well.
- Rinse the eggs and then add them in their shells to the miso broth. Set a timer for 7–10 minutes depending on how set you like your egg yolk.
- After a few minutes, add the noodles into the broth as well and cook according to the packet instructions.
- Also add most of the spring onions and the coriander.
- Whilst the noodles and the eggs are cooking, in a separate pan add the mushrooms and remaining 1⁄2 teaspoon sesame oil. Cook for 2 minutes on a high heat, season with pepper and add the garlic.
- Keep moving the mushrooms around and cook for about 5 minutes until they are golden brown. Remove from the heat.
- Take the eggs out of the broth and put into a bowl of cold water. Peel the eggs and slice in half.
- Pour the broth into bowls and divide the noodles between them.
- Top with the mushrooms, the eggs, and a sprinkling of the remaining spring onions.
