- 2 eggs
- 2 garlic cloves
- A thumb of ginger
- A 100g bag of kale
- 1 tsp mild curry powder
- 1 vegetable stock cube
- A 100g punnet of shiitake mushrooms
- 2 tbsp tamari
- 2 nests of buckwheat ramen noodles
- ½ tbsp olive oil
- 1 ltr boiling water
- A couple of pans with lids
- Bowl
- Measuring jug
- 1.
Bring a small pan of water to the boil. When it’s boiling, carefully add the eggs. Simmer for 6 mins (or a few mins more if you prefer hard boiled eggs). Lift them out of the pan and place in a bowl of cold water. Leave to cool.
- 2.
Peel and grate the garlic and the ginger. Slice the thick cores out of the kale leaves and finely shred the leaves.
- 3.
Warm a large pan over a medium heat for 1 min. Add ½ tbsp olive oil plus the garlic and ginger to the pan. Cook and stir for 1 min.
- 4.
Stir in 1 tsp of the curry powder. Crumble in the stock cube. Pour in 1 ltr boiling water. Cover and bring to the boil.
- 5.
When the stock is boiling, add the mushrooms, kale and 2 tbsp of the tamari. Simmer, uncovered, for 5 mins, till the veg are cooked.
- 6.
Add 2 nests of noodles to the pan. Put the lid back on and simmer for 5 mins. Taste the soup and add a little tamari if you think it needs it.
- 7.
Ladle the soup and noodles into warm bowls. Carefully peel the eggs. Halve them and rest on top of the soup to serve, sprinkled with a little extra curry powder.
- Tip
Noodling along
You’ll have 2 nests of noodles leftover. They store well and are great for soups, salads and stir-fries. Simply cook following the packet instructions, then toss with a wok of stir fried veg or add to a bowl of shredded veg with a spicy lime and peanut dressing.