The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy egg & portobello ramen bowl
Prepare for the tongue-tingles – this broth-bowl is brimming with treats! Slurpy brown rice noodles, portobello mushrooms, carrots, pak choi and spring onions nestle in a super-savoury stock with garlic, ginger and miso. Soft-boiled eggs and a scattering of chilli dial up the deliciousness.
SWK: High protein
Plants 6
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Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 carrot
- 2 portobello mushrooms
- 1 pak choi
- 3 spring onion
- 2 garlic clove
- 4cm fresh ginger
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 4 eggs (Eggs) (free range medium egg)
- 1 chilli
- 1 handful of fresh coriander
Nutritional Information
Calories: 506
Protein: 26g
Carbs: 70g
Fat: 14g
Ingredients
- 2 carrot
- 4 portobello mushrooms
- 2 pak choi
- 6 spring onion
- 4 garlic clove
- 8cm fresh ginger
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8 x eggs (Eggs) (free range medium egg)
- 1 chilli
- 1 handful of fresh coriander
Nutritional Information
Calories: 503
Protein: 26g
Carbs: 68g
Fat: 14g
Easy egg & portobello ramen bowl
Prepare for the tongue-tingles – this broth-bowl is brimming with treats! Slurpy brown rice noodles, portobello mushrooms, carrots, pak choi and spring onions nestle in a super-savoury stock with garlic, ginger and miso. Soft-boiled eggs and a scattering of chilli dial up the deliciousness.
Cook time:
35 mins
Cuisine:
Japanese
Food group:
Vegetarian
Allergens: Celery, Soya, Eggs
Cooking Instructions
Create a stir!
- Boil a kettle.
- Dice the carrots into ½cm cubes, and thinly slice the mushrooms. Trim the pak choi and cut into bite-size pieces. Chop two-thirds of the spring onions into 2cm pieces, then thinly slice the rest and set aside. Peel and crush the garlic, and grate the ginger.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the carrots, mushrooms and chopped spring onions and cook for 5-6 mins.
- Add the pak choi, garlic, ginger and miso and cook for 2 mins.
Cook your noodles
- Heat 1 litre boiled water (2 litres for 4 portions) in a large saucepan until bubbling. Crumble in half the stock cube (all the stock for 4 portions) and stir well. Cook the noodles in the boiling stock for 4-5 mins, then drain the stock into the pan with the veg. Rinse the noodles and set aside.
- Return the veg pan to the heat, add the tamari and simmer for 8-10 mins, until the carrots are soft.
Soft-boil the eggs
- Meanwhile, gently lower the eggs into a saucepan of boiling water. Simmer for 6 mins, then remove, run under cold water and peel.
Add some zing!
- Thinly slice the chilli (deseed for less heat). Chop half the coriander, then stir it into the broth.
Build your bowls
- Dish up the noodles and spoon over the broth and veg. Place 2 eggs per portion onto the noodles. Scatter on the chilli (to taste), sliced spring onions and remaining coriander.