Miso Ramen Recipe

Ingredients

Contains: egg, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 eggs
• 10 oz (285 g) dried ramen noodles
• 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
• 1/2 cup (170 g) fresh or canned corn kernels, drained
• 1/3 cup (80 g) defrosted frozen or fresh spinach
• 8 cups (2 liters) store-bought or homemade pork or vegetable broth
• 2 teaspoons instant dashi granules
• 1 tablespoon soy sauce, or to taste
• 4 tablespoons fresh miso paste
• 1 cup (100 g) fresh bean sprouts
• 1 stalk green onion (scallions), finely chopped
• 4 teaspoons chili oil (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a saucepan of water to a boil, lower in the eggs and cook for 7 minutes until the whites are fully set. Cool in cold water, peel and halve.

2. Warm the broth in a large pot until steaming but not boiling. Take it off the heat and whisk in the dashi granules, soy sauce and miso paste until dissolved, then keep it warm over low heat.

3. Add the bamboo shoots and corn kernels to the broth and simmer gently for 2 minutes.

4. Cook the ramen noodles in a separate pot of boiling water until just tender, about 3 minutes. Drain and divide among four bowls.

5. Blanch the bean sprouts in boiling water for 30 seconds and drain. Squeeze the spinach dry and warm it briefly in the hot water.

6. Ladle the hot miso broth with bamboo shoots and corn over the noodles. Top with spinach, bean sprouts, egg halves and chopped green onion.

7. Drizzle each bowl with chili oil if using, and serve right away.