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Recipe

Serves

4 1×

Serves 4Prep 10 minCook 25 minTotal 35 min

Ingredients

  • 20 g dried shiitake mushrooms
  • 5 litres boiling water
  • 2 tbsp vegetable oil
  • 250 g fresh mushrooms (chestnut or closed cup), sliced
  • 3 garlic cloves, sliced
  • 2 tbsp soy sauce
  • 1 tbsp white miso paste
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 250 g fresh ramen or udon noodles
  • 4 eggs
  • 2 spring onions, sliced
  • 1 tsp chilli oil, to finish

Method

  1. Put the dried shiitake in a bowl and cover with the boiling water. Soak for 15 minutes, then lift out, slice and keep the soaking liquor.
  2. Cook the eggs for exactly 6 and a half minutes in boiling water, then cool under cold running water and peel. Set aside.
  3. Heat the oil in a large pan and fry the fresh mushrooms hard for 5 minutes until browned.
  4. Add the garlic and rehydrated shiitake for 1 minute.
  5. Pour in the shiitake soaking liquor, leaving any grit behind. Add the soy, miso, sesame oil and white pepper. Simmer 10 minutes.
  6. Cook the noodles directly in the broth for the final 3 minutes, or separately if you prefer a clearer broth.
  7. Halve the eggs lengthways.
  8. Ladle the soup and noodles into bowls, top with the egg halves, spring onions and chilli oil.

Mushroom and Soy Noodle Soup with Soft Egg

Mushroom and soy noodle soup with sliced mushrooms, ramen noodles, spring onions and soft egg in a cream ceramic bowl

Mushroom and soy noodle soup with soft egg tastes like it simmered for hours but comes together in 30.

Dried shiitake give the broth real depth, soy and miso season it, and a jammy six-and-a-half minute egg tops each steaming bowl.

Weeknight comfort with almost no effort.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Tips

  • Do not pour the last of the shiitake liquor in; grit settles at the bottom.
  • Frying the fresh mushrooms brown before adding liquid builds the depth.
  • Six and a half minutes gives a jammy yolk; adjust to your taste.

Variations

  • Add pak choi or spinach for the last minute.
  • Stir in a spoon of tahini for a creamier broth.
  • Use chicken stock instead of water for a richer bowl.

FAQ

Can I make the broth ahead?
Yes, up to 3 days ahead; cook noodles and eggs fresh.

Is it vegetarian?
Yes as written; check your miso and noodles if that matters.

Can I freeze the broth?
Yes, for up to 3 months.

Can I use instant ramen?
Yes, discard the seasoning sachet and use the broth here.