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SERVES 4 FOR LUNCH OR 2 FOR DINNER This recipe can appear complicate­d at first, but once you have made it a couple of times, it will be one of your go-to speedy meals. Basically, just chuck everything in a pan and cook for as long as it takes to boil an egg...what could be easier?

3 tablespoon­s miso paste

1½ teaspoons sesame oil

2 tablespoon­s soy sauce

2 tablespoon­s rice wine vinegar

1–2 teaspoons sriracha sauce, or to taste ½ teaspoon ginger paste

1 litre vegetable stock

4 eggs, any size (allow 1 per person) Egg or rice noodles

Spring onions, finely chopped Handful of coriander, chopped 10–15 white or brown mushrooms Pinch of ground white pepper

1 clove of garlic, crushed

Into a pan on a medium heat add the miso paste, 1 teaspoon of the sesame oil, soy sauce, rice wine vinegar, sriracha, ginger, and stock and mix well.

Rinse the eggs and then add them in their shells to the miso broth. Set a timer for 7–10 minutes depending on how set you like your egg yolk.

After a few minutes, add the noodles into the broth as well and cook according to the packet instructio­ns.

Also add most of the spring onions and the coriander.

Whilst the noodles and the eggs are cooking, in a separate pan add the mushrooms and remaining 1⁄2 teaspoon sesame oil. Cook for 2 minutes on a high heat, season with pepper and add the garlic. Keep moving the mushrooms around and cook for about 5 minutes until they are golden brown. Remove from the heat.

Take the eggs out of the broth and put into a bowl of cold water. Peel the eggs and slice in half. Pour the broth into bowls and divide the noodles between them. Top with the mushrooms, the eggs, and a sprinkling of the remaining spring onions. ■

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