Spicy miso ramen with a 7-minute egg
Sometimes you just need a bowl of noodles. Spicy Miso Ramen with a 7-minute egg. I know!
I love this recipe so much. It’s super easy and it comes together quickly. A few ingredients that might be new to you, miso paste and chili black bean sauce, add big big flavors in a short amount of time. You can find them at most grocery stores. You can absolutely add veggies to this dish: sautéed shiitakes, spinach or bok choy would be so good!
THE DISH:
Spicy miso ramen noodles | serves 2
THE STUFF:
2 eggs
2 packages ramen (discard the flavor packet)
1 1/2 tablespoons canola or vegetable oil
1-inch piece fresh ginger, grated
1 clove garlic, chopped
5 scallions, sliced, whites and greens separated
1/4 cup white miso paste
2 teaspoons chili black bean sauce
2 cups chicken or vegetable broth
Dark sesame oil
THE HOW-TO:
Bring a small pot of water to a boil over high heat. Carefully drop the eggs into the boiling water and cook for exactly 7 minutes. Drain the water and immediately plunge the eggs into a bowl filled with ice water. Let them sit for 3 minutes and then drain. Set aside.
Bring a second pot of water to a boil over high heat. Add the ramen noodles and cook, stirring a few times, for 3 minutes. Drain and set aside.
Warm the vegetable oil in a pan and set over medium-high heat. Add the ginger, garlic and scallion whites and sauté until soft, about 2 minutes. Stir in the miso and chili black bean sauce and allow to cook for one minute. Stir in the broth and bring to a boil. Reduce heat to medium-low and add the ramen noodles. Allow to simmer for 3-4 minutes.
Using tongs, divide the noodles into bowls and then ladle the broth on top. Give each bowl a little drizzle of sesame oil. Peel the eggs and cut them in half. Top each bowl with an egg and scallion greens. Serve at once, slurping is highly encouraged.