Description
Miso Ramen with Soft-Boiled Egg is a delightful dish that warms the soul with its rich, savory flavor and creamy texture from the soft-boiled egg.
Ingredients
Scale
- 200 g ramen noodles
- 2 tablespoons miso paste
- 1 liter chicken broth
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 2 eggs
- 2 sheets nori, cut into strips
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil (optional)
- Salt to taste
Instructions
- Bring water to a boil in a pot. Add the eggs and simmer for 6-7 minutes for a soft-boiled texture. Remove the eggs and place them in an ice bath to stop the cooking process. Once cooled, peel and set aside.
- In a large pot, heat the chicken broth over medium heat. Stir in the miso paste and soy sauce until fully dissolved. Let it simmer for about 5 minutes to allow the flavors to meld.
- In another pot, bring water to a boil and cook the ramen noodles according to the package instructions, usually 3-5 minutes. Drain and rinse with cold water to stop the cooking process.
- In serving bowls, place a portion of the cooked ramen noodles. Pour the hot miso broth over the noodles. Halve the soft-boiled eggs and place them on top. Add the nori strips, chopped green onions, and sprinkle with toasted sesame seeds. Drizzle with sesame oil if desired.
Notes
- For a gluten-free option, use rice noodles instead of ramen.
- If you’re vegan, replace the chicken broth with vegetable broth and omit the egg.
- Store leftover broth and noodles separately to prevent sogginess.
- Reheat broth on the stove and warm noodles in boiling water for a minute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Miso Ramen, Soft-Boiled Egg, Japanese Noodles, Comfort Food