This recipe is inspired by a delicious tomato broth ramen dish I had when I was living in Fukuoka in Japan in 2018.
Ingredients (serves 2)
- 250ml passata
- 400g tin tomatoes
- 2 cloves of garlic
- 1/2 tsp salt
- 1 tbsp olive oil
- chilli flakes to taste (I used ~1tsp, then added more as a garnish)
- 500ml boiled water
- 3 nests of wholegrain noodles
- 2 large handfuls of mushrooms (~150g)
- 3 handfuls of spinach
- 2 spring onions
- 2 eggs
- Combine the passata, tin of tomatoes, water, salt, olive oil and chilli flakes in a pan over a medium heat.
- Peel and crush the garlic, and chop the mushrooms finely (I use a kitchen scissors for this) and add these to the pan. Bring to the boil then reduce it to a simmer.
- Boil the 2 eggs in another pan of boiling water for 7-8 minutes (we are aiming for hard-boiled eggs which aren’t over cooked). Once cooked, peel the eggs and slice them in half.
- While the eggs are boiling finely chop the spring onion (again I use a scissors for handiness!) and put this to the side.
- After the tomato mixture has been simmering for about 5 minutes, add the noodles to this, then increase the heat to bring this back to the boil to cook the noodles for 5 minutes.
- Once the noodles are cooked, turn off the heat and stir in the spinach. At this stage you can taste the broth and see if it needs any extra seasoning (such as chilli flakes or pepper).
- Serve topped with chopped spring onion, the halved egg and extra chilli flakes to taste (add this gradually as it is easy to overdo it!).