Description
A comforting and flavorful Miso Ramen recipe featuring tender organic ramen noodles, vibrant baby bok choy, and a perfectly poached free-range egg, all infused with red miso and sesame oil. This quick and easy Japanese-inspired dish is perfect for a warming meal 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 and Garnishes
- 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 it to a boil over high heat, preparing the base for your ramen broth.
- Cook Noodles: Add the organic ramen noodles to the boiling water and cook according to the package directions, usually about 3-5 minutes until tender but still chewy.
- Prepare Miso Mixture: Take 3 tablespoons of the boiling water from the pot and transfer it to a small bowl. Stir in the red miso paste vigorously until it is fully dissolved and smooth, creating a flavorful seasoning for the broth.
- Add Flavor and Bok Choy: About one minute before the noodles finish cooking, stir the miso mixture, sesame oil, salt, and pepper into the pot. Then add the trimmed baby bok choy. Stir gently to combine all ingredients. Create a small indentation in the noodles with a spoon and carefully crack the egg into it. Use the spoon to ladle hot water over the egg, helping it to cook more quickly and gently.
- Serve: Once the egg is cooked to your liking and the noodles and vegetables are tender, carefully ladle the ramen with the egg into a serving bowl, ensuring the broth is well distributed.
- Add Final Toppings: Sprinkle the finely chopped spring onion, drizzle the chili oil, and sprinkle the sesame seeds over the top to add flavor, texture, and visual appeal. Serve immediately while hot.
Notes
- Use organic or fresh ramen noodles for best texture and health benefits.
- Adjust the amount of chili oil according to your spice preference.
- For a vegetarian version, omit the egg or replace with tofu.
- Be careful when cooking the egg in the hot broth to avoid breaking the yolk.
- You can use white or yellow miso if red miso is unavailable, but the flavor will vary slightly.
- Adding a little more water can dilute the broth if it becomes too salty or concentrated.
