Mushroom & egg ramen

• Medium egg noodles250g
• Closed cup mushrooms300g
• Stock cubes (12 pack)2
• Soy sauce45ml
• Fresh ginger15g
• Garlic (4 bulbs, approx 40 cloves)2
• Free range eggs (15 pack)4
• Frozen chopped spinach150g
• Spring onions (bunch)1

Plus salt and pepper. About £3.32 for the amounts used.

Method

1. 1

   Boil 4 eggs for 7 minutes, then cool, peel and halve.

2. 2

   Fry 300g sliced mushrooms in a little oil for 5 minutes. Add 15g grated ginger and 2 crushed garlic cloves for 1 minute.

3. 3

   Add 2 stock cubes dissolved in 1.5 litres boiling water and 3 tbsp soy sauce. Simmer for 5 minutes, then add 250g noodles and 150g frozen spinach and cook for 4 minutes.

4. 4

   Ladle into bowls and top with the eggs and sliced spring onions.