Miso Ramen with Egg

Nutrition per serving (estimate)

Why we like it

Miso, garlic and ginger build a savory broth fast, and a jammy soft-boiled egg makes it feel special. A warming bowl with protein, carbs and vegetables, ready in 30 minutes.

Ingredients

• 90g ramen noodles
• 2 tbsp white miso paste
• 600ml chicken or vegetable stock
• 2 eggs
• 100g bean sprouts
• 2 scallions
• 2 garlic cloves
• 1 tsp ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Nori sheet
• Sesame seeds

Method

1. Soft boil eggs: bring water to boil, lower eggs in, cook exactly 7 minutes, transfer to ice water, peel.
2. Heat stock in a pan. Add garlic and ginger — simmer 5 minutes.
3. Dissolve miso in a ladle with a little hot stock. Stir into soup. Do not boil.
4. Add soy sauce and sesame oil.
5. Cook ramen noodles according to packet — typically 3-4 minutes. Drain.
6. Place noodles in a deep bowl.
7. Pour hot miso broth over noodles.
8. Top with bean sprouts, halved soft boiled eggs, scallions, nori and sesame seeds.