|4 cup||stock — chicken or veg|
|8cm piece||fresh ginger — peeled|
|8||spring onions — sliced in half plus extra sliced to garnish|
|2||garlic cloves — slightly crushed|
|4 tbsp||white miso|
|400 g||Ramen noodles|
|250 g||Denny Brown Mushrooms — sliced|
|200 g||baby spinach|
|black sesame seeds — to garnish|
Into a medium sized pot add the stock, ginger, spring onions, garlic and miso paste.
Bring to a simmer. Place the lid on and cook for 15-20 minutes for flavours to infuse.
Remove aromatics and discard.
Add noodles, sliced mushrooms and baby spinach. Bring to a simmer.
Cook until mushrooms are tender.
Boil eggs for 6.5 minutes and then plunge into a bowl of ice water.
When cool enough peel them and slice in half. Sprinkle with salt.
Using tongs distribute noodles into two bowls and then fill with broth and veg.
Finish bowls with the boiled eggs and garnish with sliced spring onions and black sesame seeds