Take a trip across the world and enjoy this delicious meat-free Japanese dish! It’s the perfect midweek meal for the summer season.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 eggs
1 tbsp vegetable oil
4 cloves garlic, peeled and crushed
1 tsp ground ginger
1 L vegetable stock
200 g mushrooms (we used exotic mushrooms, but any sort will be yummy!)
1 tbsp soy sauce
3 cups baby spinach
1 carrot, peeled and julienned
2 tbsp chopped spring onions
2 × 70 g packs instant noodles

METHOD
1. Boil the eggs for 6 minutes, then immediately drop into cold water (for a soft yolk).
2. Heat the oil in a large pot over medium heat. Add the garlic and ginger and fry for 2 minutes, until fragrant.
3. Whisk in the stock, then add the mushrooms and soy sauce.
4. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until mushrooms have softened.
5. Stir in the spinach, carrot and spring onions. Add the noodles and simmer for 5 minutes, until al dente.
6. Serve immediately, topped with halved boiled eggs.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen.HMimages.co.za