Creating a bowl of miso ramen soup with pak choi and a poached egg is a culinary adventure that’s both straightforward and incredibly satisfying. This dish effortlessly marries the umami richness of miso with the tender crunch of pak choi and the creaminess of a perfectly poached egg, resulting in a bowl of comfort and flavor. But it’s not just about the taste; miso ramen is also known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal. Embrace the ease of preparing this classic soup and savor the delightful flavors and warmth it brings to your table.

Miso Ramen Soup with Pak Choi and Poached Egg

Japan Centre

Miso ramen is known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Soup

Servings 1 serving

Ingredients

  

Miso Soup

• 600 ml water
• 2 Tbsp red miso paste
• 1 tsp sesame oil
• Large pinch of white pepper
• Sea salt, to taste

Ramen Toppings

• 1 packet ramen noodles
• 1 free-range egg
• 1 pak choi, trimmed
• 1 spring onion, finely chopped
• 1 tsp chili oil, optional
• 1 Tbsp crispy shallots or toasted sesame seeds

Instructions

 

• Cook the noodles: 

  Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add 1 packet ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
• Prepare the soup base: 

  In a separate little bowl, combine 2 tbsp red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and 600ml of water together until you get a smooth runny paste.
• Season the soup base: 

  When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
• Prepare the toppings: 

  Add 1 pak choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
• Serve the noodles in a bowl: 

  Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over them.
• Garnish and enjoy: 

  Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.

Notes

This recipe is from the Japan Centre website.

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