Ramen with Egg

Serves: 4


This Ramen with Egg recipe is nourishing and warming. Packed with delicious, healthy ingredients, including Asian greens, ginger & our spelt noodles. Serve with an egg on top for a sustaining meal.


4 eggs

4 cloves garlic

1 tbsp ginger

1 tbsp sesame oil

1 tbsp Biona Organic Olive Oil 

2 pints vegetable stock

3 tbsp Biona Organic Shoyu Soya Sauce

1 tbsp mirin

250g greens (eg. bok choy)

3 chives

500g Biona Organic Spelt Noodles

360g Biona Organic Firm Tofu


  1. Fill a medium pot of water and bring to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes.
  2. When the eggs are done, place them in a bowl of ice cold water and let them cool completely - ready for them to be peeled.
  3. Keep the water in the pot and use it to cook the noodles later.
  4. Thinly slice 4 cloves garlic. Peel and mince the ginger.
  5. Heat the sesame oil and olive oil on a medium high heat. Add the tofu, garlic and ginger and saute for 1 minute.
  6. Add the vegetable stock and simmer. Add the soy sauce and mirin.
  7. Slice the chives and greens and add them to the stock.
  8. Reheat the water used for the eggs and boil the spelt noodles until just tender, around 4 minutes.
  9. Place the noodles in a bowl and top with the broth and vegetables. Garnish with chives and top with an egg.

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