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Vegan Ramen with a Boiled Egg

Last year for Easter I made Vegan Crème eggs, which went down a storm! Everyone loved them, and to date they are one of my websites more popular pages. Now you know your girl loves a theme, so I stuck with eggs for Easter. I was also inspired by Gaz Oakley's vegan dish for Wagamama that contains a vegan egg. I really liked Gaz's dish, but couldn't keep from being a tiny bit disappointed the egg was sweet (coconut and mango) rather than imitating a real savoury egg.

This recipe is for the ramen, if you want the recipe for the vegan egg click here!

This ramen recipe is super simple and you can adjust it to whatever vegetables you happen to have in. It's also pretty quick to make, I make this regularly for a week night dinner, minus the vegan egg which is the real showstopper!

Serves 4-5


2 peppers

120g shiitake mushrooms

150g beansprouts

1/2 red onion

1 clove of garlic

1 fresh chilli

1 inch piece of ginger

300g rice noodles

2 tablespoons soy sauce/ tamiri

1 tablespoon sesame oil

1 teaspoon Chinese five spice

1 teaspoon dried chilli

1 star anise

1/2 litre vegetable stock

To serve (optional)

Spring onions


Nori Sheet

Vegan Boiled Egg


1) In a large wok heat the sesame oil. Then add the onion, chilli, garlic and ginger, all finely diced, to the wok. Fry until soft.

2) Cut the pepper and shiitake mushrooms in to thin strips. Add the peppers to the wok, and stiry fry until soft and browning, then add the mushrooms and beansprouts. Fry for a couple of minutes.

3) Add the star anise, Chinese five spice and dried chilli to the wok, along with the soy sauce and vegetable stock. Bring to the boil and then reduce to simmer for about 20 minutes.

4) Just before serving add the rice noodles, make sure there is another liquid left to fully cover the noodles, if not add a little more.

5) Once the rice noodles are cooked through serve the ramen in bowls, along with your optional toppings and vegan egg. For vegan boiled egg recipe see here.


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