Ingredients
- 1 tbsp Sesame oil
- 2 clove Garlic (finely chopped)
- 4 cm Fresh ginger (peeled and sliced into matchsticks)
- 1 piece Red chilli (sliced)
- 600 ml Vegetable stock
- 1 tbsp soy sauce
- 125 g baby corn (halved)
- 100 g Tenderstem broccoli
- 100 g Spinach
- 2 piece Boiled eggs (halved)
- 4 piece Spring onions (sliced diagonally)
- 2 tbsp Toasted sesame seeds (to serve)
- 200 g ramen noodles
Instructions
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Heat sesame oil in a large saucepan over medium heat. Add garlic, ginger, and chilli, and fry for 2 minutes until fragrant.
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Pour in vegetable stock and soy sauce. Bring to a boil, then lower heat and simmer for 5 minutes.
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Add ramen noodles, baby corn, and broccoli. Cook for 5 minutes until tender.
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Stir in spinach until just wilted.
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Divide noodles and vegetables between bowls. Ladle over broth.
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Top each bowl with half a boiled egg, spring onions, and sesame seeds. Serve immediately.
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