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
Red miso is a fermented soybean paste which adds a bold kick of umami flavour to this easy Japanese-inspired noodle soup
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
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.
For a more substantial meal, try adding some crumbed chicken, baked then cut into slices.
This recipe appeared within the March 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in February 2020.