- 750g Ardo Edamame soy beans (Mukimame)
- 750g Ardo Green wave mix
- 750g Ardo Green asparagus
- 750g Ardo Pak choi
- 150g Ardo Thai herb mix
- 4l vegetable stock
- 1kg udon noodles
- 10 eggs
- 2 tbsp soy sauce
- 2 tbsp rice vinegar


Soy, Egg, Gluten, Celery


  1. Boil the eggs for 7 minutes. Place them afterwards in an ice bath so that they cannot continue cooking. Allow to cool down for 3 minutes.  
  2. Marinate the peeled eggs with the soy sauce, rice vinegar and a dash of water. Let them marinate during the preparation of the ramen.  
  3. Warm up the vegetable stock with the Thai herb mix. Season, if necessary, with some soy sauce. 
  4. Cook the noodles.  
  5. Steam the vegetables briefly and cut the asparagus into small pieces. 
  6. Arrange the noodles and the vegetables nicely in a bowl. Pour over the stock and add the egg at the last.  
  7. Finally, garnish with some chili and spring onions. 
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