Japanese Miso Vegetable Ramen with Soft-Boiled Eggs
Vegetable ramen broth simmered with vegetable stock, white miso, sautéed mushrooms, pak choi, and spring onions, served with soft-boiled eggs.
- 200 g ramen noodles
- 2 whole eggs
- 3 tbsp white miso paste
- 800 ml vegetable stock
- 100 g shiitake mushrooms
- 4 whole spring onions
- 200 g pak choi
- 100 g sweetcorn
- 15 g ginger
- 2 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sesame oil
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Add to a shopping listHow the shopping list works →- Step 1
Bring water to boil, add eggs and cook for exactly 6 minutes for soft-boiled, then ice bath.
- Step 2
Slice shiitake mushrooms, chop spring onions (separate white and green parts), quarter pak choi.
- Step 3
Grate ginger and mince garlic, sauté in sesame oil for 1 minute until fragrant.
- Step 4
Add sliced mushrooms and white parts of spring onions, cook for 3 minutes.
- Step 5
Heat vegetable stock in a large pan, whisk in miso paste until dissolved.
- Step 6
Add sautéed vegetables to the miso broth and simmer for 5 minutes.
- Step 7
Cook ramen noodles according to package instructions, drain and divide between bowls.
- Step 8
Add pak choi and sweetcorn to the simmering broth for final 2 minutes.
- Step 9
Peel soft-boiled eggs and halve lengthwise.
- Step 10
Ladle hot broth and vegetables over noodles.
- Step 11
Top each bowl with halved eggs, green spring onions, and a drizzle of soy sauce.
- Step 12
Serve immediately while hot.
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