Quick miso ramen with egg and pak choi

Quick miso ramen with egg and pak choi: savoury broth, soft-boiled eggs, tender noodles and fresh spring onions. An easy comfort dish for any day of the week.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 14 g
• Carbs: 50 g

Ingredients

• 2 organic eggs
• 2 tbsp miso paste (white or red)
• 2 spring onions
• 2 servings of ramen noodles (or egg noodles)
• 600ml vegetable stock
• 2 pak choi
• Nori sheets
• Chilli oil (seed-oil-free)
• Sesame seeds
• 1 tsp sesame oil
• 1 tbsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Soft-boil the eggs (in pregnancy, boil until firm), then refresh them in iced water and peel carefully.
2. Heat the vegetable stock. Stir the miso paste with a little hot stock until smooth and return it to the pan.
3. Stir in the soy sauce and sesame oil. Just keep the broth hot and don't let it boil hard any more.
4. Cook the ramen noodles separately according to the packet instructions. Towards the end, add the pak choi to the water briefly until it is tender but still bright green.
5. Divide the noodles and pak choi between bowls and pour over the hot miso broth.
6. Halve the eggs and place them on top. Serve with spring onions, nori, sesame seeds and a little chilli oil.

Good to know

When it needs to be quick but should still taste like proper cooking, this bowl often ends up on my hob. Warm, savoury and not too heavy.

Swaps

Ramen noodles → buckwheat noodles (also provide fibre and minerals) | pak choi → spinach (also provides folate and vitamin K) | sesame oil → olive oil (mainly monounsaturated fatty acids) | egg → tofu (a plant protein source; contains calcium, depending on the type)

Allergens

Contains egg, soya, gluten and sesame. For children, season mildly and leave out the chilli oil; in pregnancy, cook the eggs until firm and use pasteurised miso and take care with kitchen hygiene.

Dairy-free recipes