Ramen with eggs

Ramen with eggs

Ramen, those delicious noodles served in a tasty broth, originated in China, where similar dishes had been eaten for centuries. Ramen was not introduced to Japan until the beginning of the 20th century, where it was quickly adapted to local tastes.
Ramen is found in many regions of Japan, with variations in broth and ingredients according to local preferences. For example, in Sapporo, miso ramen is popular, while in Hakata, you can find tonkotsu (pork broth) ramen. The most famous variations include shoyu ramen (soybean broth), miso ramen (broth made with miso paste) and shio ramen (salty broth).
Here we offer you a recipe for veggie ramen. Easy to make, this dish also has the advantage of being low in calories. It really has it all!

Ingredients (for 2 servings)

  • 2 Columbus eggs
  • 100g ramen noodles
  • 2 vegetable stock cubes
  • 1 tablespoon soy sauce
  • 1 tbsp sesame oil
  • 12 snow peas
  • 1 bag of enoki mushrooms
  • 1 bag of tofu
  • 1 bunch of spring onions

Preparation

  • Cook the eggs to your liking.
  • Prepare a litre of vegetable stock and add the soy sauce.
  • When the stock is simmering, add the ramen noodles and cook according to the instructions on the packet. Drain the noodles, reserving the broth.
  • Cook the snow peas for a few minutes in a pan of boiling salted water. Drain them and refresh them immediately to keep their beautiful green colour.
  • Pour the sesame oil into a frying pan and fry the diced tofu and mushrooms. Be careful not to overcook the enoki mushrooms, otherwise they will become tough and fibrous.
  • To serve, place the noodles in a pretty bowl, drizzle with stock and top with the eggs, peas, mushrooms and tofu. Sprinkle with slices of spring onion.
  • Enjoy!

Columbus hint

If you have trouble finding the ingredients for the recipe, you can juggle the vegetables and replace the snow peas with green beans, the enoki mushrooms with sliced button mushrooms.

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2026-04-27T06:54:01+02:00
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