Ramen soup with mushrooms and peas

Very comforting ramen soup bowl. 


- Miso Mushroom Broth
- 100g (wheat) noodles
- 75g mushrooms of your choice
- 75g frozen peas
- 2 fresh eggs
- Toppings: red pepper, spring onion, coriander, sesame seeds


Cook some water for the eggs and cook them semi hard boiled in 6-7 minutes. 

Cook some water for the noodles and cook them according the packaging. Make sure to stir from time to time. 

Fry the mushrooms in some olive or sesame oil. Do the same with the peas (you can also add the peas the last 2 minutes). 

Heat Brouillon until freakish hot. 

Prepare the toppings of your choice. 

Place the noodles in a bowl, add Brouillon, the veggies and your toppings.


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