Taken and adapted from A Couple Cooks
- 1 egg per person
- 4 garlic cloves
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 pints of vegetable stock
- 3 tablespoons dark soy sauce
- Stir fry vegetables such as tenderstem broccoli, beans, spring onions etc.
- Bean sprouts
- Ramen noodles (I used Sharwoods medium egg noodles)
- Vegetable gyoza (optional)
- Thinly slice the garlic cloves. In a saucepan, heat the sesame oil and olive oil over. Add the garlic and ginger and saute for 1 minute, stirring constantly. Then add the vegetable stock and bring to a simmer. Add the soy sauce.
- Once the stock is simmering, add the stir fry veg and cook for a minute.
- Meanwhile, bring a small saucepan of water to a rolling boil and place one egg per person into the pan. Start a timer for around 5 minutes and 10 seconds if you like your eggs runny. If using gyoza, place these into the pan after 2 minutes to cook while the eggs finish.
- When you add the gyoza to the egg pan, add the noodles to the stock pan and boil into just soft.
- To serve, spoon the ramen and broth into bowls and top with the gyoza and eggs once they are ready.
Things to note:
I've been finding it difficult to find new vegetarian recipes because it's not the first food I think of when I'm really hungry. But we were having a Green8eam meeting and I decided it was time to try something new. This is such a simple recipe so I have no complaints. Before I even started to cook, I knew it was going to be super easy, and it ended up taking me literally 20 minutes. Not only is it easy but it's filling and, for once, I did not miss the presence of meat. So it's tasty, filling, easy, and eco-friendly. Give it a go!