A ramen-inspired bowl for the soul. Just the thing to warm your cockles and nourish you on a soggy January day. A sharp knife and a good peeler are your best friends - you can use whatever veg you've got, as long as you can cut it finely enough to cook swiftly in the broth. Maximum veg. Minimal effort. Serves 2 You'll need: 2 eggs 120g udon noodles (or 300g if using pre-cooked) 80g shiitake mushrooms 3 garlic cloves, finely grated or chopped 2cm piece ginger, finely grated or chopped 1 tbsp miri
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