Soy sauce Portobello ramen

Step 1/7

• 2 egg

• pot
• spoon

Put plenty of water in a small pot (egg should be fully submerged when you put them in it) and bring it to boil. Use a spoon to put the egg gently into the boiling water. Keep boiling it for 6 minutes. Note: Take the egg out of the fridge about one hour before you cook to prevent it from getting cracked when you put it into boiling water.

Step 2/7

• 2 tbsp soy sauce

• plastic bag
• spoon
• bowl

After 6 minutes, take the egg off the boil and put it into icy cold water to cool it down. Peel the egg and put it in a small plastic bag with a tbsp of soy sauce and marinate it for about 1 hour

Step 3/7

• 2 portobello mushroom
• 2 tsp grated ginger
• 2 spring onion

• cutting board
• knife
• grater

Chop spring onion, grate ginger and cut the portobelo mushroom in half slices.

Step 4/7

• 4 tbsp soy sauce

• bowl
• spoon

Add the portobello mushroom, grated ginger and half of the spring onion to a bowl. Add the soy sauce and mix. Let marinate for at least 30min.

Step 5/7

• 4 cloves garlic
• 1 tsp chili flakes
• 2 tsp sesame oil

• pot
• cooking spoon

Add sesame oil to a cooking pot and grate the garlic on top of it. Heat it up in low heat and stir fry for 1-2minutes. If you like it spicy had the chili flakes at the same time as the garlic.

Step 6/7

When the garlic starts sizzling, increase to high heat and add the marinated portobello mushroom and stir fry for 2-3 minutes. Add 300ml of boiling water and the ramen noodles and let it cook for a few minutes. Add more soy sauce if not salty enough.

Step 7/7

Add the soup to a bowl, cut the marinated egg in half and place on top. On top, you can also add other ingredients, such as canned corn, broccoli or bamboo shoots.