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ramen recipe

Garlic–Miso Ramen with Bok Choy, Shiitakes, and Jammy Eggs

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Prep Time 15 minutes
20 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Broth
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 6 cups water
  • 4 tbsp Better than Bouillon
  • 2 tbsp miso paste (red or yellow)
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tsp onion powder
Noodles + toppings
  • 4-6 oz dried noodles
  • 2 oz baby bok choy
  • 8 oz cooked chicken or beef (optional)
  • 2 oz shitake mushrooms
  • 2 tbsp scallions (optional)
Soft-Boiled Eggs
  • 4 cups water (to boil eggs)
  • 2 soft boiled eggs

Method
 

Soft-boil the eggs
  1. Bring 4 cups water to a boil.
  2. Gently lower in 2 eggs and set a timer for 6 minutes (jammy yolk). Prefer firmer yolk: 7 minutes.
  3. Transfer eggs immediately to an ice bath (or cold running water) for 3–5 minutes.
Build the garlic broth
  1. In a small pot, heat 2 tbsp olive oil over medium.
  2. Add minced garlic and sauté 30–60 seconds, just until fragrant and barely turning golden (don’t let it get dark).
  3. Pour in 6 cups water
  4. Whisk in Better Than Bouillon, garlic powder, and onion powder
  5. Bring to a boil, then reduce to a lively simmer for 5 minutes (this gives the broth more body).
Add noodles + veggies + protein
  1. Keep the pot at a simmer and add: miso paste, noodles, shiitake mushrooms, bok choy, cooked chicken/beef (if using)
  2. Cook noodles 1 minute less than the package says (they’ll finish in the hot broth/bowl).
  3. Turn off heat.
Assemble
  1. Ladle noodles + broth into bowls.
  2. Slice eggs in half and place on top.
  3. Finish with scallions (optional).

Notes

Spice it up: Add a tsp of chili pepper paste or Japanese spice.