- 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
- 2 tbsp cold water
- 850ml hot water
- Sea salt
- Freshly ground pepper
- A couple of pans with lids
- Measuring jug
- 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.