Quick Miso Ramen with Soft Egg

Ingredients

• 200 g fresh ramen noodles
• 1 litre chicken stock
• 3 tbsp white miso paste
• 2 eggs
• 3 garlic cloves, grated
• 20 g ginger, grated
• 2 tsp toasted sesame oil
• 2 tbsp soy sauce
• 100 g shiitake mushrooms, sliced
• 2 pak choi, halved
• 2 spring onions, finely sliced
• 2 sheets of nori, halved

Method

1. Soft-boil the eggs

   Lower the eggs into boiling water for exactly six and a half minutes, then plunge into iced water. The ice bath is not optional — it stops the yolk setting from residual heat.

   7 min

2. Build the aromatics

   Fry the garlic, ginger and mushrooms in the sesame oil until fragrant.

   4 min

3. Make the broth

   Add the stock and soy and bring to a simmer. Slake the miso with a ladle of hot broth in a bowl, then stir it back in off the boil — boiled miso loses its aroma and goes grainy.

4. Cook the noodles

   Cook the noodles in a separate pan of water and add the pak choi to the broth for the last two minutes.

   3 min

5. Assemble

   Noodles into bowls, broth over, then the halved eggs, spring onions and nori on top.