£5 Ramen Dumpling Broth Bowls

For the broth:

1. Heat the oil in a large casserole pan over a medium heat. Once hot, tip in the onion, carrot, garlic and a pinch of salt. Whack a lid on the pan and sweat the veg for 5 minutes, until softened.

2. Tip in the mushrooms and continue to cook uncovered for 2-3 minutes, until they release their juices. Add 1.5 seasoning sachets from the instant noodles used in the noodle balls, the spring greens and 1 litre of boiling water and simmer for 5 minutes. 

For the noodle balls:

1. Blitz the noodles in a food processor to a sand-like consistency. Tip in the eggs, 50ml of water and the remaining 1.5 of the seasoning powder sachets and pulse everything together. Season with a small pinch of salt and pepper. 

2. Decant on to a tray and form into 12 even, golf ball-sized balls with clean hands while you wait, then lower them into the simmering broth. Simmer gently for a further 6 minutes. Boil the eggs and slice the ham while you wait.

3. Divide the broth, vegetables and noodle balls between bowls. Add a boiled egg and 2-3 slices of ham per bowl, then tear over the coriander and tuck in.

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