Vegetarian Ramen with Soft-Boiled Egg

Ingredients

Quantities are for one portion.

• 50 gsweet corn kernels
• 50 gfirm tofu, cubed
• 100 gramen noodles (dry)
• 500 mlvegetable stock
• 1egg
• 1 tbspsesame oil
• 10 mlsoy sauce
• 30 gmiso paste
• 1sheet nori
• 50 gshiitake mushrooms, sliced
• 1spring onion, sliced

Method

1. Boil the egg for six to seven minutes for a soft centre, then place it in cold water, peel, and slice in half.
2. Heat the sesame oil in a pot over medium heat and sauté the shiitake mushrooms and tofu until lightly golden.
3. Pour in the vegetable stock and soy sauce, then whisk in the miso paste until fully dissolved, keeping the broth just below a boil.
4. Add the sweet corn and let the broth simmer gently to develop its flavour.
5. Meanwhile, cook the ramen noodles in a separate pot of water according to the packet instructions, then drain and place them in a serving bowl.
6. Ladle the hot broth and toppings over the noodles, then add the egg halves, nori, and sliced spring onion before serving.