Gluten Free Ramen in a vegetable broth

This is my own recipe. It takes 20 minutes to prepare and 2 hours to make. The ingredients I used are:

• 150g rice vermicelli noodles, cooked

• 2 tbsp olive oil

• 1 onion, diced

• 2 tbsp fresh ginger-garlic paste

• 2 red chillies, crushed

• 30g spring onion, chopped

• 200g chestnut mushrooms, sliced

• 4 medium carrots, diced

• 50g celery, sliced

• 6 tsp fish sauce

• 4 tbsp gluten free soy sauce

• 1.5L water

• 1 lime, juiced

• Handful of fresh coriander, chopped

• Salt to taste

• 2 eggs, boiled and peeled

Method:

1. Add the oil to a large pot on medium heat followed by the onion. Let it cook for 5 minutes before adding the spring onion.

2. Toss the ginger-garlic paste and crushed chillies in and deglaze with a dash of water. Stir and let it cook for 5 minutes.

3. Add the mushrooms in followed by 3 tsp of fish sauce and 2 tbsp soy sauce. Mix well and let it simmer for 10 minutes.

4. Add the carrots and celery in, mix and let it cook for another 10 minutes.

5. Add the water to the pot and toss the remaining 3 tsp of fish sauce and 2 tbsp soy sauce into the mixture followed by the lime juice. Season with salt to taste. Let it simmer on medium heat for 1 to 1.5 hours, stirring occasionally.

6. Add the coriander in and let it cook for 2 minutes and set the broth aside.

7. Plate the noodles first followed by the broth and eggs. Garnish with coriander and spring onion. Enjoy!