A quick weeknight ramen with jammy eggs, greens and a big spoonful of Sizzla stirred through the broth.
Serves: 2 | Prep: 5 min | Cook: 12 min
Ingredients
- 2 eggs
- 4 cups chicken or vegetable stock
- 1 tbsp soy sauce or tamari
- 1 tbsp miso paste
- 1 tsp grated ginger
- 2 portions ramen noodles
- 2 heads bok choy, halved
- 2 spring onions, sliced
- 3 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
Method
- Boil the eggs for 6½ minutes, then cool in iced water and peel.
- Simmer the stock, soy sauce, miso and ginger for 5 minutes.
- Cook the noodles according to the packet, adding the bok choy for the last minute. Drain.
- Divide the noodles and bok choy between bowls and pour over the hot broth.
- Top each bowl with a halved egg, spring onion and a generous spoonful of Sizzla.
Chef's tip: Add the Sizzla at the table so the crunchy bits stay crunchy.
Allergens: Sizzla contains peanuts, sesame and soy.