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    Speedy vegetable miso ramen

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    Speedy vegetable miso ramen

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4


    4 eggs, at room temperature
    4 tbsp Clearspring brown rice miso paste
    1½(one-and-a-half) litres fresh vegetable stock
    1 garlic clove, crushed
    2 tbsp light soya sauce
    250g pack dried medium egg noodles
    235g pack pak choi, halved lengthways
    100g pack sliced runner beans
    150g shiitake mushrooms, halved
    4 salad onions, thinly sliced 


    1 Cook the eggs in small pan of boiling water for 6 minutes, then remove and cool in cold water. Meanwhile, place the miso, stock, garlic and soy sauce in a large saucepan and bring to a simmer. Add the noodles to the miso stock and cook for 2 minutes.

    2 Stir in the pak choi, runner beans and mushrooms and cook for a further 2–3 minutes until tender. Peel and halve the eggs. Divide the noodle soup between 4 large bowls and top with the eggs and salad onions. SF

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