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  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Friday, 06 January 2017

  • Quick vegetarian ramen

    Quick Vegetarian Ramen


    • 4 cloves garlic
    • 1 inch fresh ginger
    • 1 tbsp sesame oil
    • 1 tbsp rapeseed oil
    • 1 litre vegetable stock
    • 3 tbsp dark soy sauce
    • 1 tbsp mirin
    • 225g shiitake mushrooms
    • 400g Asian greens
    • ½ each of red and yellow pepper
    • 3 spring onions
    • 450g ramen noodles

    To garnish

    • *4 eggs
    • 4 radishes, sliced thinly
    • fresh chillies
    • pickled ginger
    • 2 tsp black sesame seeds
    *it is possible to prepare this as vegan if you don't include any eggs.


    1. In a medium saucepan, boil some water, add 4 eggs then reduce to a simmer for 7 minutes.
    2. After this time, remove the eggs and plunge into a bowl of ice water. Once cool, peel and leave whole until ready to serve.
    3. Discard the egg water and fill with fresh water ready to cool the noodles.
    4. While the eggs are cooking, slice 4 garlic cloves and grate 1 inch of fresh ginger and place in a large saucepan over a medium-high heat with the sesame and rapeseed oil.
    5. Cook for 1 minute then add in 1 litre of vegetable stock, 3 tbsp of soy sauce and 1 tbsp of mirin.
    6. Remove the legs from 225g of shiitake mushrooms and slice thinly.
    7. Wash and slice 400g of Asian greens.
    8. Thinly slice ½ each of red and yellow pepper and 3 spring onions (cut the onions diagonally).
    9. Place the mushrooms in the stock and cook 5 minutes.
    10. Add peppers, spring onions and greens and cook for 1 minute.
    11. Meanwhile, heat the water and boil 450g of ramen noodles until just tender, around 2 to 3 minutes.
    12. To serve, place noodles in a bowl and top with broth and vegetables.
    13. Garnish with eggs cut in half, radishes, pickled ginger, sliced chillies and black sesame seeds.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis.

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