This miso ramen soup contains pakchoi and a poached egg to add a smooth and creamy addition to the umami-filled flavour of the miso soup base. Easy to make and easy to customise to your personal preferences. This is a great soup to warm and fill you up all year round.
ramen noodles, 1 packet
1 free-range egg
1 pakchoi, trimmed
1 spring onion, finely chopped
1 tsp chilli oil, optional
1 tbsp of crispy shallots, or toasted sesame seeds
600ml of water
2 tbsp red miso paste
1 tsp sesame oil
large pinch of white pepper
sea salt, to taste
How To Prepare
Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add the ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
In a separate little bowl, combine the red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and water together until you get a smooth runny paste.
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.
Add the pakchoi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pakchoi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
Carefully scoop the noodles and pakchoi into a bowl before pouring the soup and poached egg over them.
Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.