Three-Veg Miso & Sesame Ramen With Egg

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6 and boil a kettle

Step 2

2. Add the mushrooms and aubergine to a baking tray, drizzle with vegetable oil and sprinkle with a generous pinch of salt. Bake them for 15-18 min or until everything is slightly brown

Step 3

3. Meanwhile, gently add the eggs to a large pot of boiled water over a high heat. Boil for exactly 7 min, for perfect soft-boiled eggs. Cut in halfs

Step 4

4. Heat a oil in a large pan over medium heat. Add the white pak choi, cover and cook for 2-3 min or until tender, then transfer it to a plate and keep the pan.

Step 5

5. Add the chopped garlic and chopped ginger and cook for 1 min or until sizzling

Step 6

6. Whisk the miso paste, soy sauce, sugar and 750ml [1.3L] boiled water into the pan and add the star anise

Step 7

7. Bring to the boil. Once boiling, add the wholewheat noodle nests and the green pak choi, cover with a lid and cook for 5-7 min or until the noodles are tender

Step 8

8. Meanwhile, peel and cut the cooled eggs in half

Step 9

9. Serve, add the vegetables, egg and garnish with the toasted sesame seeds, chopped spring onion and chillies