Chinese ramen soup

Preparation time: 10 minutes.
Total time: 40 mins.
Difficulty: Easy


2 chili peppers

12 g coriander, fresh

1 zucchini

20 grams of ginger

2 spring onions

120 g sugar snap peas

120 g shiitake mushrooms

4 cloves of garlic

4 eggs

160 g Chinese egg noodles

4 tsp sesame oil

3 tbsp soy sauce


2 tbsp COOKandGRILL soup seasoning

1.25 liters of water

Egg dish by COOKandGRILL


Bring water to a boil in a saucepan. Boil the eggs for approx. 7 minutes and then rinse with cold water. Put aside.

Peel and finely grate the garlic and ginger. Deseed the chilli and finely dice. Wash spring onions and cut into rings. Clean and slice mushrooms. Wash sugar snap peas and cut diagonally into strips. Wash zucchini and cut into strips using a spiralizer or vegetable cutter to create thin noodles.

Heat the sesame oil in a saucepan and add the garlic, ginger and chili peppers. Fry for 2-3 minutes, stirring constantly.

Put the water with the soup spices in the pot and bring to the boil.

Add the noodles, mushrooms, sugar snap peas and the soy sauce to the saucepan. Remove the pot from the stove and let it simmer until the noodles are cooked. Now add the zucchini noodles and let them warm up a bit. Then season with salt.

Peel and halve the boiled eggs. Season the eggs with the egg dish to taste.

Pour the soup into plates and garnish with an egg and chopped coriander.

Have a good start into the year 2022 of the tiger!