Mushroom and Egg Ramen

1 1/2 cups chicken broth

1 cup assorted fresh mushrooms, sliced thin

1 egg

1/2 spring onion, diced

1/2 tsp ginger, minced

1 tsp garlic, sliced

1 tbsp tamari

1 tsp sesame oil

1 sheet nori, shredded

1 cup bok choy, sliced

50 g buckwheat soba noodles



Boil the egg in a small pot of hot water for 3 minutes. Cool, and remove shell. Slice in half.

Place the broth in a saucepan with ginger, garlic, tamari, mushrooms and sesame oil. Heat until hot but don’t boil. Add noodles and simmer for 3 minutes before adding the bok choy. Simmer for a further 2-3 minutes until noodles are soft. Pour into a bowl. Top with shredded nori, spring onion and egg.

Serves 1



Kj 1470.9

Cal 350

Protein 20.1 g

Carbs 39.3 g

Sugar 3.8 g

Total fat 10.9 g

Fibre 7.4 g