ramen dinner for 4

boil 2 eggs in simmering water for 7 mins. remove and place into a bowl of cold water. peel, halve & set aside.

place the broth in a saucepan over a medium heat to warm through, stirring occasionally.

heat a non-stick pan with 2 tsp of oil over a medium heat. add the shiitake mushrooms and pan fry for 5 mins until tender, remove onto a plate & season to taste.

cook the gyoza according to pack instructions.

while the gyoza is cooking, bring a saucepan of water to the boil. cut the pak choi into quarters, trim the stems of the broccoli & slice the spring onion. add the broccoli to the boiling water, simmer for 2 mins then add the pak choy. simmer for a further two mins. remove onto a plate using tongs

bring the water back to the boil and add the four nests of noodles, removing the ties. cook for 5 mins. drain and divide between four large bowls. 

assemble your bowls! pour the broth over the noodles. arrange your vegetables, halved eggs & gyoza over the top. for the final touch, tear small pieces off itsu seaweed thins over the top of the bowls. enjoy!

when you’re ready for dessert, heat the salted caramel bao in the microwave according to pack instructions. optionally dust with a little cocoa powder for extra flair!