10g ginger, sliced and charred

1 red chilli pepper, charred

2 baby leeks, trimmed, split in half lengthways and charred

800g chicken stock

6 shiitake mushrooms, soaked for 1 hour and sliced

1 carrot, peeled and sliced

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sriracha sauce

1 tsp ground white pepper

2 tbsp cornflour

2 eggs, beaten

120g firm tofu, cut to small cubes

70g garden peas

To serve:

2 spring onions, sliced

Sesame oil

Fresh coriander




1. Add the chicken stock to a medium size saucepan and bring to a boil over a medium heat. Add the charred ginger, chilli, leeks, mushrooms and carrot and turn the heat down. Simmer for 10 minutes.

2. Season the soup with the soy sauce, vinegar, sriracha and white pepper. Stir and take few spoons of liquid out and add them to a small bowl. Add the cornflour and whisk together. Add the thickener to the soup and stir well until fully incorporated with the rest of the liquid. Turn the heat up to medium and stir the soup again.

3. Drizzle the egg over the soup, while continuously stirring. Take the soup off the heat and add the garden peas.

4. Serve the soup with a garnish of spring onions, sesame oil, coriander or other herbs from your garden.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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