Miso ramen soup with pak choi, poached egg, and crispy shallots

Miso ramen soup with pak choi, poached egg, and crispy shallots


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I think every Asian student has had his/her fair share of emergency ramen noodles while cramming for exams. While I’ve moved on from a dark time in my life when literally the only thing I could do in the kitchen was boil water, I still love my ramen soups. What I do now, is a pimped-up version of these instant noodle soups, with plenty of fresh vegetables and an egg poached right in the simmering broth. For this recipe, I used Clearspring’s brown rice ramen, which comes with a packet of organic miso-based paste, so it was all in all the healthiest ramen soup one could ever have. If you can’t get hold of the brand but still want a delicious, wholesome bowl of miso ramen, I’ve also shared a recipe for making the simplest miso soup so you can ditch the packet.

Put the kettle on to boil. Pour 600ml (a bit more than 2 cups) of boiling water into a saucepan. Add the ramen noodles and let 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 till 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 pack choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like
The trickiest bit here is transferring the whole pot’s contents into a bowl. In my lazier student days I would have quite simply dug straight into the pot with a pair of chopsticks. Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over
Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds
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