Spicy Mushroom Ramen with Fresh Egg Noodles, Bamboo Shoots and Jammy Egg

Slice mushrooms. Cut choy sum into bite sized pieces. Slice spring onion.

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.

Tip! Soft boiled eggs wait for no one, use a timer and fish them out staright away! For a firmer yolk cook for 8-9 minutes.

Combine doubanjiang paste and crushed ginger & 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 fresh egg 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.

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.

Taste the ramen and season as needed. Peel the eggs, 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.

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. Cut choy sum into bite sized pieces. Slice spring onion.

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.

Tip! Soft boiled eggs wait for no one, use a timer and fish them out staright away! For a firmer yolk cook for 8-9 minutes.

Combine doubanjiang paste and crushed ginger & 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 fresh egg 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.

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.

Taste the ramen and season as needed. Peel the eggs, 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.

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