Spring Ramen Noodle Soup
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Prep: 15 mins
Cook: 15 mins
Ramen is a Japanese noodle soup. It's so popular in Japan, they have a museum dedicated to it. You're making your very own tribute with the Hearne family's meaty Portobello mushrooms.
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282 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 eggs
  • A bundle of asparagus
  • A punnet of portobello mushrooms
  • 1 garlic clove
  • A thumb of ginger
  • 1 tsp China 5 spice
  • 1 nest of buckwheat ramen noodles
  • A sachet of tamari
From your kitchen
  • 2 tbsp cold water
  • 850ml hot water
  • Sea salt
  • Freshly ground pepper
You'll need
  • A couple of pans with lids
  • Measuring jug
Step by step this way
  • 1.

    Fill a kettle and boil it. Pop the eggs in a small pan. Pour in enough hot water to cover the eggs. Cover with a lid. Simmer for 6-7 mins. Lift the eggs out of the pan. Pop to one side.

  • 2.

    Snap the woody ends off the asparagus. Chop the asparagus into lengths around 3 cm long. Quarter or slice the Portobello mushrooms if they’re large.

  • 3.

    Peel and grate or crush the garlic. Peel and grate the ginger. Fill the kettle and boil it again.

  • 4.

    Pop the ginger, garlic and 1 tsp China 5 spice powder in a large pan with 2 tbsp cold water. Cook and stir over a medium heat for 1-2 mins till the pan smells aromatic.

  • 5.

    Add the asparagus and portobello mushrooms to the pan. Pour in 850ml hot water from the kettle. Simmer for 2-3 mins to just cook the asparagus.

  • 6.

    Add 1 block of the buckwheat noodles to the pan with the sachet of tamari. Simmer for 3 mins to just cook the noodles.

  • 7.

    While the noodles simmer, peel the eggs. Halve them. Taste the ramen and add some salt and pepper if you think it needs it.

  • 8.

    Ladle the ramen noodle soup into two warm bowls. Nestle the halved eggs in the bowls. Serve straight away.

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