RECIPE: BROCCOLI RAMEN WITH EGG AND CHILI

At the editorial office, we are real foodies. We enjoy (almost) everything and although we do not abstain from meat or fish, we really love vegetables. It's always nice when a new cookbook full of the tastiest vegetarian dishes is released. Evergreen by Scandinavian chef Mikkel Karstad is packed with simple and quick, but also some more elaborate dishes that will make your mouth water. His broccoli ramen with egg and chili is a real recommendation!

Ingredients

• 4 broccoli stalks, plus a few florets (save the rest for a salad or another recipe)
• 100 g dried shiitake
• 1 clove of garlic
• 3 lime leaves
• 1 litre of vegetable stock
• 30 g dried seaweed
• juice of 1 lime
• 4 eggs
• 100 g noodles
• 1 fresh red chili pepper
• a few sprigs of coriander and watercress

Here's how to make the broccoli ramen

1. Slice the broccoli stalks into pieces about 1 cm thick and fry them well in a frying pan until they are nicely browned.
2. Put the broccoli slices in a pot, along with the dried mushrooms, garlic, lime leaves, and vegetable broth. Bring to a boil. Let simmer gently for 5 minutes, remove the pot from the heat, and let the broth steep for 10-15 minutes.
3. Strain the broth over another pot. Keep the contents of the strainer. Add most of the seaweed in smaller pieces, add the lime juice, and let steep for another 5 minutes.
4. Boil the eggs for 5 minutes until soft. Remove them from the water and shock them in cold water.
5. Pour boiling water over the noodles and let them sit for a few minutes.
6. Slice the chili pepper into thin slices and finely chop a few broccoli florets so you get some crunchy stalk and soft leaves.
7. Then heat the broth and pour it into large bowls. Add the noodles, some reserved seaweed, and the finely chopped broccoli florets.
8. Peel the eggs, cut them in half, and place two halves in each bowl. Garnish with coriander and watercress.
9. Serve the soup immediately while it is still warm and the herbs are still crispy.

Text: Favorflav