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Miso soup with noodles, shiitake mushrooms, spinach & an egg

Preparation Time

15 minutes

100 g Japanese ramen (or other noodles)

1 egg

300 ml vegetable stock (from a cube)

100 g shiitake mushrooms, sliced

1 scant tbsp red miso paste

soy sauce, to taste

a small handful of spinach leaves

¹/₂ sheet of nori, cut into ribbons with scissors or a knife

Prepare the ramen according to the packet instructions.

Soft-boil the egg in a pan of boiling water for 4–5 minutes. Plunge the egg straight into a bowl of cold water to stop it cooking and leave until cool enough to handle. Once cool, peel and cut in half.

Meanwhile, bring the stock to a boil in a small saucepan, add the shiitakes and boil for 1 minute. Put the miso in a bowl, stir in a small splash of the hot stock, then add this to the saucepan. Turn off the heat and stir in soy sauce to taste.

Place the noodles, spinach and the egg halves into a bowl, and pour over the stock and mushrooms. Garnish with nori ribbons to serve.