45 mins

Serves 2


1 tsp rice bran oil
1/ tsp sesame oil
1 cup mixed mushrooms
1 piece (3cm) of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 lemongrass stalk cut to 5cm lengths and bruised
Red pepper flakes, to taste (about ½ teaspoon)
4 cups chicken broth (best quality you can afford or home-made)
1 tbsp white miso paste (or more to taste)
2 tbsp soy sauce (or to taste)
½ tbsp balsamic vinegar
½ tbsp rice wine vinegar
2 tsp toasted sesame oil
2 cups ramen noodles (cooked to packet instructions)
2 cups baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs
2 tbsp chopped spring onions
Sriracha hot sauce (optional)


  1. Heat a deep pan and add oils.
  2. Sauté the mushrooms until caramelised on each side, then remove from the pan and set aside.
  3. To the pan, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the red pepper flakes and stock and bring to a simmer.
  4. Simmer, covered for 30 minutes and then strain out and discard the aromatics (garlic, ginger, and lemongrass).
  5. Stir in the miso paste, soy sauce, vinegars, and extra toasted sesame oil and keep warm until ready to serve.
  6. Make the soft-boiled eggs at this point but do not drain the water when finished. For perfect soft boiled eggs – submerge eggs in boiling water for 5 minutes then remove and run under cold water until cool enough to peel.
  7. Return the water to a simmer and cook the ramen noodles to packet instructions. Drain, rinse, and set aside.
  8. To serve, divide the baby spinach, shallot and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the mushrooms, soft-boiled eggs, spring onions, and hot sauce. Serve immediately.