Miso Ramen

Steps

1. a medium pot of salted water to the boil.
2. Place eggs in a small pot and cover with cold water. Bring to the boil, reduce to a simmer and cook for about 3 minutes (for soft-boiled) and 5-6 minutes (for hard-boiled). Drain and cool eggs under cold tap. Peel shells off eggs under cold running water and set aside.
3. While eggs cook, heat first measure of sesame oil in a medium pot (with a lid) on medium heat. Add ramen spice mix, garlic, ginger and chilli flakes/powder (if using) and cook, stirring, for about 1 minute, until fragrant. Stir through first measure of rice wine vinegar, stock, miso paste and water and bring to a gentle simmer.
4. Add broccoli and edamame beans and simmer for about 2 minutes, until bright green and tender. Add first measure of spring onion. Stir, cover and remove from heat. Just before serving, stir through soy sauce and second measures of rice wine vinegar and sesame oil (if using). Season to taste with salt and pepper, if desired.
5. While broth is coming to a simmer, cook brown rice noodles in pot of boiling water for 4-5 minutes, until just tender. Drain and rinse under warm water, then leave to drain well.
6. While noodles are cooking, use a vegetable peeler to peel carrot then peel into long, thin ribbons (discard core). Cut eggs in half lengthways.
7. place brown rice noodles into bowls. Spoon over miso ramen broth and vegetables. Top with carrot ribbons and soft-boiled eggs. Sprinkle over green part of spring o COOK TIME nion and chilli furikake.