A proper bowl of miso ramen in under 30 minutes: a savoury garlic and ginger miso broth, springy noodles and jammy soft boiled eggs. Easy enough for a weeknight, with nothing fancy to buy.
What you'll need
Broth
- 800 ml chicken or vegetable stock
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
Bowls
- 180 g dried ramen noodles
- 2 eggs
- 100 g pak choi or spinach
- 2 spring onions, sliced
- 1 nori sheet, cut in strips
- 1 tsp sesame seeds
Equipment: Two saucepans
Contains, as listed by the creator: Gluten, Eggs, Soya, Sesame.
This recipe is written by Word, an independent creator, not by Word of Mouth. Check your own labels for allergens, follow safe food handling, and take any question or problem after cooking to Word. Food safety
The method
Bring a pan of water to the boil, lower in the eggs and cook for 6 and a half minutes for jammy yolks. Move them straight into cold water, then peel.
7 min
Simmer the stock with the garlic and ginger in another pan.
5 min
Add the pak choi to the stock for the last 2 minutes, then lift it out with a slotted spoon.
2 min
Take the broth off the heat and whisk in the miso, soy sauce and sesame oil until smooth.
Cook the noodles following the packet, drain and divide between two warm bowls.
3 min
Ladle over the hot broth, add the greens, halved eggs, spring onions, nori and sesame seeds. Eat straight away.
6 steps. Cooking now? The kitchen view gives you big text, timers and quantities that scale.