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