Shoyu ramen with spinach and eggs

Name: Shoyu ramen with spinach and eggs
Total time: 60 min
Ingredients: 300g dried ramen noodles; 225g (1 bunch) English spinach, washed and trimmed; olive oil; 200g mushrooms (any variety), finely sliced; sea salt and black pepper; 80g bamboo shoots; 4 boiled eggs (yolk to your liking), halved; 2 spring onions, finely sliced

www.smh.com.au

This dish is served in a soy-sauce based broth and it is one of the most popular forms of ramen in Tokyo. Vary your toppings according to what you have on hand, and add a spoon of chilli oil or...

View full recipe on www.smh.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.

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