Ramen with Egg
Wheat noodles served in hot broth with a soft or hard cooked egg and variable proteins and vegetables. Noodles are boiled separately, then assembled in bowls with broth, toppings, and garnish.
Ingredients
Method
Bring water to a boil in a large pot.
Add minced ginger, garlic, and white parts of green onion; simmer for 5 minutes.
Whisk miso paste with a small amount of hot broth in a bowl, then stir the mixture back into the pot to combine. Keep broth hot on low heat.
Bring a separate pot of water to a boil for noodles.
If not pre-boiled, cook or sauté protein until heated through or cooked to desired doneness. If using raw vegetables, blanch or sauté them briefly in a skillet.
Add noodles to boiling water and cook according to package directions until al dente. Drain in a strainer and divide between bowls.
Ladle hot broth into each bowl over noodles.
Top each bowl with half the cooked protein, half the cooked vegetable, and one halved egg.
Garnish with toasted sesame seeds, sliced green onion tops, and a drizzle of sesame oil. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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