Description
This comforting Miso Ramen recipe features organic ramen noodles in a flavorful red miso broth with tender baby bok choy and a perfectly poached egg. Finished with a drizzle of chili oil, sesame seeds, and fresh spring onions, this quick and easy dish delivers umami-packed Japanese flavors in just 15 minutes.
Ingredients
Scale
Broth and Noodles
- 3 cups water
- 2 ounces organic ramen noodles
- 2 tablespoons red miso
- 1 teaspoon sesame oil
- Pinch of salt and pepper
Toppings
- 1 free-range egg
- 1 head of baby bok choy, trimmed
- 1 spring onion, finely chopped
- 1 teaspoon chili oil
- 1 teaspoon sesame seeds
Instructions
- Boil Water: Add the water to a medium saucepan and bring to a boil over high heat. Ensure it reaches a rolling boil before moving to the next step.
- Cook Ramen Noodles: Add the ramen noodles carefully to the boiling water and cook according to the package directions, usually 3-4 minutes until tender but firm.
- Prepare Miso Paste: Remove about 3 tablespoons of the hot water from the pot and add it to a small bowl with the red miso. Stir vigorously to dissolve the miso into a smooth paste without lumps.
- Add Flavor and Bok Choy: About one minute before the noodles are done, stir the miso paste, sesame oil, salt, and pepper into the pot. Add the trimmed baby bok choy and gently combine.
- Poach the Egg: Use a spoon to create a small hollow in the noodles. Crack the free-range egg into this space and ladle hot broth over the egg repeatedly to help it cook evenly and gently.
- Serve the Ramen: When the noodles and egg are cooked, carefully transfer everything from the pot into a serving bowl using a ladle, ensuring the poached egg remains intact.
- Add Finishing Touches: Garnish the ramen with finely chopped spring onions, a teaspoon of chili oil for heat, and a sprinkle of sesame seeds for texture and nutty flavor.
Notes
- Use organic ramen noodles for a higher quality and healthier ramen experience.
- The chili oil adds a nice spicy kick; adjust the amount to your heat preference.
- To make vegan, omit the egg or replace it with silken tofu.
- Ensure the bok choy is well trimmed and washed before adding to the broth.
- Be gentle when ladling broth over the egg to keep the yolk intact if you prefer a runny center.
