Porcini and soft boiled egg ramen

A simple & comforting Ramen recipe.  The recipe is a savoury, umami bomb.  It’s healthy and vegetarian to boot!

Preparation: 30 minutes  /  Cooking: 30 minutes


  • 30 grams Dried Porcini Mushrooms
  • 250ml of chicken or vegetable stock
  • 250ml of warm water
  • 150g of egg noodles
  • Handful of Beansprouts
  • 1 spring onion chopped
  • Handful of chopped coriander
  • ¼ of a lime
  • ½ soft boiled egg
  • 2 tablespoons of soy sauce
  • 1 teaspoon of freshly grated ginger


Step 1:
Rehydrate the Porcini Mushrooms in warm water for 30 minutes. Drain the Porcini Mushrooms into the chicken or vegetable stock.

Step 2:
Cook the egg noodles to the packet’s instructions, drain and place in an empty bowl

Step 3:
Place the teaspoon of grated ginger in the stock and bring to a gentle simmer, add the soy sauce and pour over the noodles then stir to separate noodles

Step 4:
Place the Porcini mushrooms, bean sprouts, spring onion, soft boiled egg on top of the noodles and garnish with the chopped coriander and lime

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