Gwyneth Paltrow’s Veggie Ramen Soup
1 tbsp. plus 1 tsp. finely grated ginger
½ cup ponzu
4 large eggs
12 oz. ramen noodles, cooked and drained
20 sugar snap peas, cut into ½-in. slices
8 shiitake mushrooms, thinly sliced
12 baby bok choy, cut into 1-in. pieces
2 tbsp. lemon zest
4 scallions, thinly sliced
1. Combine the ginger, ponzu and 8 cups water in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer gently while you prepare the rest of the recipe.
2. Bring a small saucepan of water to a boil over medium-high heat. Add the eggs, making sure they are completely submerged, and keep the water at a steady boil for 6 minutes (setting a timer is recommended). Remove the eggs and run them under cold water to stop the cooking process.
3. Divide the noodles among four bowls and top with the sugar snap peas, mushrooms and bok choy. Pour the broth over the noodles and vegetables, and finish each bowl with lemon zest, scallions and a soft-boiled egg cut in half.
Active time: 20 minutes
Total time: 25 minutes