Japanese Inspired Ramen

This Japanese inspired ramen or noodle soup is versatile and ready in minutes. Vary the ingredients to suit your taste. Try pan-fried beef strips instead of boiled eggs and for the greens: pak choy, sugar snap peas or spinach. Get creative with topping ideas for added texture and flavour. Crispy fried shallots, Japanese nori or sliced salad onions work well.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

• 1 litre good quality beef stock
• 1 tbsp fresh ginger peeled and grated
• 2 garlic cloves, finely chopped
• 1 star anise
• 1 cinnamon stick
• 300g udon noodles
• soy sauce
• 200g mixed Asian mushrooms, sliced if large
• 2-3 heads pak choy, leaves separated
• 4 eggs

• 2 fresh red or green chillies, sliced and seeds removed

• black sesame seeds

1. Place the beef stock in a large saucepan. Add the ginger, garlic, star anise and cinnamon stick.  Simmer for 5 minutes.
2. Bring a small saucepan of water to boil and add the eggs. Cook for 6 minutes after the water returns to boiling. Remove eggs from the water and cool under cold running water. Peel and halve.
3. Cook the noodles according to the pack instructions and divide between 4 serving bowls.
4. Remove the cinnamon stick and star anise from the stock and add soy sauce to taste.
5. Add the pak choy and mushrooms to the stock and simmer for 1 minute.
6. Divide the broth, pak choy and mushrooms between 4 bowls and top with the eggs, sesame seeds and chilli. Serve immediately.