Vegetarian ramen

Step 1
To boil eggs, place the eggs in a medium saucepan and cover with water. Bring to the boil over high heat. When the water starts to boil, lower heat and cook for 4 minutes. Drain and cool under cold running water. Peel, halve and set aside.

Step 2
Meanwhile, cook the noodles for 2 minutes less than the packet instructions. Drain and leave in the pan with a little cooking water so they don’t stick together.

Step 3
Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for 1 minute or until fragrant.

Step 4
Stir in the soy sauce, stock, miso, mushrooms, beans and 1.5L (6 cups) water and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes or until mushrooms are tender.

Step 5
Add the bok choy and half the shallots to the broth and simmer for 2 minutes or until just wilted. Stir through the noodles.

Step 6
Divide the cooked vegies and noodles among bowls and ladle over broth. Serve topped with carrot, eggs and remaining shallots.

Food safety tip: if you are packing leftovers for lunch, ramen needs to be kept hot so pack in a thermos.