Spicy Doubanjiang & Mushroom Ramen with Baby Choy Sum, Corn and Bamboo Shoots

Slice mushrooms. Peel and mince ginger. Cut choy sum into bite sized pieces. Slice spring onion. If preparing the optional soft boiled eggs, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Combine doubanjiang paste (spicy - see tip), ginger and vege stock and 4 cups of water in a pot and bring to the boil. Simmer for 5 minutes, taste and adjust seasoning if needed with a little extra salt. Add the noodles and cook for 3-4 minutes until tender to the bite. Add the choy sum for the last minute of cooking to just wilt it.

Tip! If you're not a fan of spice you can start with half the paste, after simmering for 5 minutes taste and add more doubanjiang paste if you wish.

While making the broth and cooking the noodles; heat a pan over medium high heat and add a good drizzle of oil. Fry the mushrooms for 3-4 minutes allowing them to soften and pick up some colour.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Taste the ramen and season as needed. If including eggs, peel and cut in half. Divide noodles and broth between serving bowls and top with mushrooms, bamboo shoots, sweetcorn kernels, spring onion and the soft boiled eggs (optional).

Tip! Try not to leave the noodles in the broth for too long. They will absorb the broth and lose their lovely texture.

Slice mushrooms. Peel and mince ginger. Cut choy sum into bite sized pieces. Slice spring onion. If preparing the optional soft boiled eggs, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Combine doubanjiang paste (spicy - see tip), ginger and vege stock and 4 cups of water in a pot and bring to the boil. Simmer for 5 minutes, taste and adjust seasoning if needed with a little extra salt. Add the noodles and cook for 3-4 minutes until tender to the bite. Add the choy sum for the last minute of cooking to just wilt it.

Tip! If you're not a fan of spice you can start with half the paste, after simmering for 5 minutes taste and add more doubanjiang paste if you wish.

While making the broth and cooking the noodles; heat a pan over medium high heat and add a good drizzle of oil. Fry the mushrooms for 3-4 minutes allowing them to soften and pick up some colour.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Taste the ramen and season as needed. If including eggs, peel and cut in half. Divide noodles and broth between serving bowls and top with mushrooms, bamboo shoots, sweetcorn kernels, spring onion and the soft boiled eggs (optional).

Tip! Try not to leave the noodles in the broth for too long. They will absorb the broth and lose their lovely texture.