Miso Ramen Soup With Pakchoi And Poached Egg

Ease:: Simple
Serves:: 1
Prep time:: 10 minutes
Cook time:: 10 minutes
Total time:: 20 minutes

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.

Ingredients

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

miso soup:

600ml of water

2 tbsp red miso paste

1 tsp sesame oil

large pinch of white pepper

sea salt, to taste

Method

Cook the noodles: Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add 1 packet ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.

Prepare the soup base: In a separate little bowl, combine 2 tbsp red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and 600ml of water together until you get a smooth runny paste.

Season the soup base: 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.

Prepare the toppings: Add 1 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.

Serve the noodles in a bowl: Carefully scoop the noodles and pakchoi into a bowl before pouring the soup and poached egg over them.

Garnish and enjoy: Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.