Serves 2

1 tbsp vegetable oil

1 onion, sliced

Thumb-sized piece ginger, grated

2 garlic cloves, crushed

2 tbsp brown rice miso

1L good-quality vegan stock

2 tbsp soy sauce

2 nests (about 100g) wholemeal noodles

1 head of pak choi, quartered

6 spears of tenderstem broccoli

Small handful of sugar snap peas, halved

To serve:

2 soft-boiled eggs

2 spring onions, finely sliced, white and green parts separated

1 red chilli, finely chopped

Black sesame seeds

Fresh coriander, chopped

1. Heat the oil in a saucepan over a medium heat. Add the onion, ginger and garlic and sauté for five minutes until soft.
2. Stir in the miso, stock and soy sauce. Bring to a gentle simmer, then cover and leave to bubble for five minutes.
3. Strain the mixture into a clean saucepan and discard everything left in the sieve.
4. Cook the noodles for one minute less than the package instructions so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.
5. Add the pok choi, broccoli and sugar snaps to the ramen broth and gently reheat for 4-5 minutes until the greens have just wilted.
6. Divide the noodles between two deep bowls, then ladle over the broth and veg. Top with the soft-boiled egg, spring onions, some fresh chilli, sesame seeds and fresh coriander to serve.

Per serving: 582kcals, 18.6g fat (3.1g saturated), 74g carbs, 40.6g sugars, 33.4g protein, 29.6g fibre, 3.12g sodium