Miso Ramen

Scale the recipe

Ingredients

• Ramen noodles
  $ per oz · prices vary by store
• Chicken broth
  $ per cups · prices vary by store
• White miso paste
  $ per tbsp · prices vary by store
• Soft tofu
  $ per oz · prices vary by store
• Large eggs
  $ per large eggs · prices vary by store
• Baby bok choy
  $ per whole · prices vary by store
• Green onions
  $ per whole · prices vary by store
• Toasted sesame oil
  $ per tsp · prices vary by store
• Soy sauce
  $ per tbsp · prices vary by store
• Garlic clove
  $ per clove · prices vary by store
• Fresh ginger, grated
  $ per tbsp · prices vary by store
• Nori sheets
  $ per sheets · prices vary by store

Steps

1. Bring a pot of water to a boil. Gently lower in the and cook 6 1/2 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.
2. In a soup pot, bring the chicken broth to a simmer with the smashed garlic and ginger. Simmer 10 minutes to infuse, then fish out the solids. Add the halved bok choy and blanch 2 minutes; lift out with a slotted spoon and set aside.
3. Ladle about of the hot broth into a bowl and whisk in the miso paste until smooth, then stir it back into the pot. Keep the soup below a boil from here on so the miso stays smooth and flavorful.
4. Cook the ramen noodles in a separate pot according to the package, drain, and divide among 4 bowls.
5. Ladle the miso broth over the noodles. Top each bowl with cubed tofu from the block, the bok choy, a halved egg, and half a sheet of nori from the . Finish with the sesame oil, soy sauce to taste, and the sliced green onions.