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Speedy Miso Noodles with Soft Boiled Egg

A quick vegetarian stir-fry featuring miso-seasoned noodles, fresh vegetables, and a perfectly soft-boiled egg for a filling meal.

VegetarianHealthyQuickNoodlesMiso

Estimated Nutrition

Per Serving Total
Calories 445.6 kcals 445.6 kcals
Carbohydrates 48.6 grams 48.6 grams
Fat 19.8 grams 19.8 grams
Protein 18.2 grams 18.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Brown Miso Paste
15
ml
Light Soy Sauce
Dairy
1
piece
Egg
Free-range
GrainsCereals
100
g
Egg Noodles
Cooked
NutsSeeds
0.5
clove
Garlic
Grated
1
pinch
Chilli Flakes
Additional for garnish
1
pinch
Sea Salt
To taste
1
pinch
Black Pepper
Freshly ground to taste
OilsFats
15
ml
Groundnut Oil
For stir-frying
Vegetables
50
g
Chestnut Mushrooms
Sliced
2.5
cm
Ginger
Grated
2
piece
Spring Onions
Sliced
1
handful
Beansprouts

Steps

  • Boil a small pan of water and cook the egg for 6 minutes.
  • Heat groundnut oil in a wok and stir-fry mushrooms for 2 minutes.
  • Add ginger, garlic, chilli, spring onions, and beansprouts and fry for 1 minute.
  • Stir in miso, soy sauce, and noodles and cook for 1 additional minute.
  • Drain the egg, cool in cold water, and peel carefully.
  • Season noodles and serve in a bowl topped with the halved egg and chilli flakes.