Miso Ramen
Warming noodle soup in a rich miso broth topped with egg, scallions and nori.
35 min 2 servings Medium asian
Ingredients
- 2 pcs ramen noodles
- 3 tbsp miso paste
- 800 ml chicken stock
- 1 tbsp soy sauce
- 2 pcs eggs
- 2 pcs scallions
- 2 pcs nori sheets
- 1 tsp sesame oil
Steps
- Bring chicken or vegetable stock to a simmer in a pot.
- Whisk in miso paste, soy sauce and a touch of sesame oil until dissolved.
- Cook ramen noodles separately according to package instructions.
- Drain the noodles.
- Soft-boil eggs for 6-7 minutes.
- Cool the eggs in ice water.
- Peel and halve the eggs.
- Divide noodles between bowls.
- Pour the hot miso broth over the noodles.
- Top with the soft-boiled egg, sliced scallions, nori sheets and a drizzle of chili oil.