Miso Ramen with Soft Boiled Eggs

Miso Ramen with Soft Boiled Eggs

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 23, 2017.
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A japanese staple - delicious and nutritious!

Ingredients

RAMEN

  • 8 eggs
  • 1 bunch gai lan, ends trimmed and cut into 5cm lengths
  • 1 baby bok choy, end trimmed 1cm and thinly sliced
  • 1-2 spring onions, white part only, thinly sliced
  • 250g GF vermicelli noodles

MISO BROTH

  • 2 teaspoons GF sesame oil
  • 2 teaspoons GF ramen spice mix
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely grated ginger
  • 2 teaspoons GF mirin or rice wine vinegar
  • 2 tablespoons GF white miso paste
  • 2 teaspoons runny honey
  • 3 cups GF vegetable stock
  • 2½ cups water

TO SERVE

  • 1 carrot, peeled into long, thin ribbons
  • Pinch of chilli flakes (optional, adults)
  • 1-2 spring onions, green part only, thinly sliced
  • 15g GF chilli furikake (optional, adults)
  • ½-1 teaspoon GF sesame oil, to taste (optional)

Steps

  1. a medium pot of water to the boil. Bring a full kettle to the boil.
  2. Using a slotted spoon, place eggs gently into pot of boiling water and cook for exactly 7 minutes.
  3. Drain immediately and run under cold water for a minute or place directly into an ice bath for a few minutes. Remove shells, cut in half and set aside until ready to serve.
  4. While eggs cook, heat sesame oil in a large pot (with a lid) on low-medium heat. Add ramen spice mix, garlic and ginger and cook for about 1 minute, until fragrant. Add all remaining miso broth ingredients, increase heat to medium and bring up to a simmer.
  5. Add gai lan and bok choy and simmer for 1 minute, until bright green and tender. Add first measure of spring onions (white part). Stir, cover and remove from heat. Set aside.
  6. While broth is coming to a simmer, place vermicelli in a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to snip in a few places to make it easier to eat.
  7. divide miso and noodles between bowls. Top with carrot ribbons and softboiled egg halves. Sprinkle over chilli flakes (if using), green part of spring onions and chilli furikake. Drizzle over sesame oil (if using).

Nutritional Information

Energy 1715 kj
410 kcal
Protein 17.7g
Carbohydrate 56.9g
Fat 11.9g