zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Red miso ramen with eggs & greens

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Red miso ramen with eggs & greens

    Red miso is a fermented soybean paste which adds a bold kick of umami flavour to this easy Japanese-inspired noodle soup

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    1 tbsp wok oil, plus extra to serve
    20g fresh root ginger, finely grated
    2 tbsp Miso Tasty Red Miso Paste
    500g Cooks’ Ingredients Dashi (or fresh vegetable stock)
    2 large British Blacktail Free Range Eggs, at room temperature
    2 nests dried medium egg noodles
    235g pack pak choi, pulled into separate stems
    2 tsp mirin (optional)
    ½ bunch salad onions, finely sliced
    1 fresh red chilli, thinly sliced

    Method

    1. Heat 1 tbsp wok oil in a large pan. Add the ginger and sizzle for 1 minute until fragrant. Stir in the miso, dashi (or vegetable stock) and 100ml water and leave on a low heat.

    2. Bring another pan of water to the boil; lower in the eggs and noodles. Remove this pan from the heat, cover with a lid and set aside for 8 minutes.

    3. Add the pak choi to the miso broth, turn up the heat and simmer for 2 minutes until just tender. Stir in the mirin, if using. Use tongs to lift the noodles into two serving bowls, followed by the pak choi. Peel and halve the eggs, nestle them on top of the noodles, then pour the hot broth around. Scatter with the salad onions and chilli, then drizzle with a little more wok oil to serve. 


    Cook’s tip
    For a more substantial meal, try adding some crumbed chicken, baked then cut into slices.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the March 2020 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

    Comments

    Average user rating

    4 stars

    Glossary