top of page


Prep Time:

30 mins

Cook Time:

30 minutes


4 people




  • 4 eggs

  • 3-4 sachets of miso

  • chicken or vegetable broth, shop bought or homemade (enough for 4)

  • udon noodles (for 4)

  • 3 cornered leek burnt oil (see recipe)

  • 4 handfuls of dried nori

  • 12-15 ramson leaves, washed and flowers or flower buds to serve

  • foraged mushrooms such as scarlet elf cup, velvet shank, oyster mushroom

  • ramson salt (optional) - (see recipe)

  • (optional - marinated cooked belly pork, chicken, prawns)

  • sunflower oil


Prepare everything before cooking; turn the oven on to toast your nori on a medium heat (about 160 degrees C), fill a saucepan with cold water to boil your eggs, clean and slice your mushrooms. Pop the eggs into the cold water and switch on the cooker to high heat. Once the water begins to boil, time the eggs for 3 minutes. Once they are cooked, immediate remove and pop in cold water so you can peel them. In a frying pan on a medium heat, sauté your foraged mushrooms briefly in a little sunflower oil. Whilst you're cooking your mushrooms, pop the nori in the oven to toast briefly (don't forget about it as it only needs about 3-4 minutes), put the broth and miso into a large saucepan along with your noodles and cook on a medium heat for about 5 minutes until the noodles are cooked. I tend to pop my greens (ramson leaves in this case) into the broth a couple of minutes before cooking ends to wilt them, rather than using a separate pan of water.

Time to plate up! Portion out the noodles and broth, then lay on the wilted ramsons, the cooked sliced meat if using it, slice the egg in half and put the two halves in each bowl and spoon on the mushrooms. For the final garnishes, drizzle the three cornered burnt leek oil over each bowl, add the toasted nori, sprinkle ramson salt over the eggs and decorate with ramson buds or flowers.

bottom of page