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.
Creamy Miso & Tahini Ramen with Soft-boiled Egg & Carrot Ribbons
A bowlful of comfort. We're talking wide brown rice noodles swirling in a fragrant broth, made extra creamy by a smooth miso tahini mixture. Vibrant carrot ribbons, leafy pak choi and umami mushrooms for plant variety. Top with a perfectly gooey egg to complete the dish.
6 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp black sesame seeds (Sesame)
- 60g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 2 tbsp tahini (Sesame)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 240g chestnut mushrooms
- 2 carrot
- 3 spring onion
- 2 pak choi
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 egg (Eggs)
Nutritional Information
Calories: 450
Protein: 13g
Carbs: 48g
Fat: 23g
Creamy Miso & Tahini Ramen with Soft-boiled Egg & Carrot Ribbons
A bowlful of comfort. We're talking wide brown rice noodles swirling in a fragrant broth, made extra creamy by a smooth miso tahini mixture. Vibrant carrot ribbons, leafy pak choi and umami mushrooms for plant variety. Top with a perfectly gooey egg to complete the dish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan, a small bowl, a measuring jug, a slotted spoon, a sieve & a peeler or julienne peeler
Get started
- Rinse the eggs. Carefully lower the eggs into the saucepan of boiling water using a spoon. Boil for 7 mins, remove with a slotted spoon, then run under cold water. Keep the water on the heat
- Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Finish the prep
- Trim and cut the pak choi into bite-sized pieces. Peel the carrots into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one). Thinly slice the spring onions, keeping the white and green parts separate. Thinly slice the mushrooms
Make the broth
- Heat the other large saucepan with 2 tbsp oil on medium-heat. Once hot, add the mushrooms and spring onion whites and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste, tamari, stock powder and 750ml water. Stir to combine, bring to the boil and simmer for 4-5 mins, until reduced slightly
- Add the pak choi and simmer for 2-3 mins. In the final 1 min, add the carrot and cook for the remaining time, until the veg is tender
Finishing touches
- In the small bowl, mix the tahini with 3 tbsp hot water until smooth, then stir in the orange miso dressing
- When everything is ready, whisk the tahini mixture into the broth until combined. Taste and season with salt and pepper if needed
Plate up
- Carefully peel and halve the eggs
- Serve the noodles into bowls and pour over the broth and vegetables. Top with egg halves. Garnish with the spring onion greens and sesame seeds
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