Miso Ramen with Soft Egg
Rich miso broth with ramen noodles, a jammy soft-boiled egg, corn, and scallions.
Miso Ramen with Soft Egg earns a permanent place in the rotation on arithmetic alone: under twenty minutes from starting to sitting down, 6 ingredients, 5 steps, and 24g of protein a serving for 390 calories. It belongs in the soups & bowls corner of the collection, and it is one of the ones worth learning by heart.
Why this one works
Bowl food is the easiest kind of meal to scale and the easiest to make ahead. Most of these are better on the second day than the first.
The simmering stage is where the flavour develops, and it needs no attention beyond the occasional stir, so it is a good window to set the table or deal with the washing up.
Ingredients
Makes 4 servings
- 2 packs ramen noodles
- 3 tbsp white miso paste
- 4 cups dashi or chicken broth
- 4 eggs
- Corn kernels, nori
- Scallions, sesame oil
Notes on the key ingredients
Eggs keep cooking in the residual heat of the pan, so take them off while they still look slightly underdone. They will be right by the time they reach the plate.
Salt the pasta water until it tastes like a mild broth, and save a cup of the starchy water before draining. A splash of it loosens any sauce and helps it cling.
Whisk miso into warm broth off the boil. Boiling it flattens the flavour and dulls the aroma.
Instructions
- Boil eggs 6.5 min for jammy center; ice bath.
- Heat broth, whisk in miso paste.
- Cook noodles per package.
- Divide noodles and broth into bowls.
- Top with halved eggs, corn, nori, and scallions.
Tips for getting it right
- Keep it at a lazy simmer rather than a rolling boil. A hard boil breaks up anything delicate and reduces the liquid faster than the flavours can develop.
- Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.
Storage, make-ahead and reheating
- Fridge: up to four days in a sealed container. Most simmered dishes are better on the second day, once the flavours have settled.
- Freezer: up to three months. Leave room at the top of the container for expansion, and thaw overnight in the fridge.
- Reheating: gently on the stovetop with a splash of water or broth to loosen it. The microwave works but heats unevenly, so stir halfway.
- Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 20 minutes on the night drops to closer to ten.
Variations
Make it vegetarian
Swap the protein for a tin of chickpeas or white beans, rinsed and added at the same point, or for pressed firm tofu browned first in a hot pan. Use vegetable broth in place of chicken broth.
Add some heat
A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.
Make it gluten-free
Use a certified gluten-free pasta or grain, swap soy sauce for tamari, and check the broth, which is the ingredient that most often hides wheat.
Stretch it further
Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 20 minute timing.
What to serve with it
- Crusty bread or a toasted pita
- A scattering of fresh herbs and something crunchy on top
- A wedge of lime at the table
Nutrition per serving
| Calories | 390 |
|---|---|
| Protein | 24g |
| Servings | 4 |
| Total time | 20 minutes |
Figures are estimates and will vary with the brands and exact quantities you use.
Common questions
How long does Miso Ramen with Soft Egg take to make?
About 20 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 12 minutes.
Can I make this ahead of time?
The prep work can be done a day ahead, which cuts the time on the night substantially. The finished dish is best eaten soon after cooking, though leftovers keep for a few days.
How many does this serve?
Four as written, at 390 calories and 24g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.
Will children eat this?
Generally yes, though it helps to serve the stronger components on the side rather than mixed through, so they can be added or avoided plate by plate.