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

15 minutes


Ramen and pak choi

  • ramen noodles, 1 packet
  • 1 free-range egg
  • 1 pak choi, 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 of miso paste, red or white
  • 1 tsp sesame oil
  • white pepper, a generous dash
  • sea salt, to taste


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