Red miso ramen with eggs & greens

Name: Red miso ramen with eggs & greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp wok oil, plus extra to serve; 20 g fresh root ginger, finely grated; 2 tbsp Miso Tasty Red Miso Paste; 500 g Cooks’ Ingredients Dashi (or fresh vegetable stock); 2 British Blacktail Large Free Range Eggs, at room temperature; 2 nests dried medium egg noodles; 235 g pak choi, pulled into separate stems; 2 tsp mirin (optional); ½ bunch salad onions, finely sliced; 1 fresh red chilli, thinly sliced

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

4.5 out of 5 stars(8) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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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 British Blacktail Large Free Range Eggs, at room temperature
2 nests dried medium egg noodles
235g pak choi, pulled into separate stems
2 tsp mirin (optional)
½ bunch salad onions, finely sliced
1 fresh red chilli, thinly sliced

Method

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.
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.
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.