Bring water to the boil for the eggs and cook them until the yolks are just jammy, then refresh them in iced water and peel.
Finely grate the ginger and garlic. Bring the vegetable stock to the boil and let both infuse in it briefly so the broth becomes aromatic.
Halve the pak choi lengthways and wash it thoroughly. Cook the noodles separately according to the packet instructions and drain.
Take the broth off the heat. Stir the miso until smooth with a little hot broth, then add it to the pan and season with soy sauce and sesame oil.
Add the pak choi to the hot broth and let it steep briefly until just soft but still with some bite.
Divide the noodles between bowls, pour over the broth and arrange the pak choi and halved eggs on top. Sprinkle with spring onion and sesame seeds and serve immediately.
Good to know
This bowl is warm, savoury and quick to make. Just right when you want something uncomplicated that still tastes like real cooking.
Swaps
Ramen noodles → soba noodles (more bite, often a little more protein) | pak choi → spinach (also contains folate and vitamin K) | sesame oil → olive oil (more monounsaturated fats) | egg → tofu (plant protein)
Allergens
Contains egg, soya, sesame and, depending on the noodles, gluten. Season mildly for children; during pregnancy, cook the eggs through if you want to be on the safe side. Contains: gluten.
