Ingredient:
ramen noodles, 1 packet
1 free-range egg
1 pakchoi, trimmed
1 spring onion, finely chopped
1 tsp chilli oil, optional
1 tbsp of crispy shallots, or toasted sesame seeds
miso soup:
600ml of water
2 tbsp red miso paste
1 tsp sesame oil
large pinch of white pepper
sea salt, to taste
Method:
Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add the ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
In a separate little bowl, combine the red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and water together until you get a smooth runny paste.
When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
Add the pakchoi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pakchoi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
Carefully scoop the noodles and pakchoi into a bowl before pouring the soup and poached egg over them.
ramen noodles, 1 packet
1 free-range egg
1 pakchoi, trimmed
1 spring onion, finely chopped
1 tsp chilli oil, optional
1 tbsp of crispy shallots, or toasted sesame seeds
miso soup:
600ml of water
2 tbsp red miso paste
1 tsp sesame oil
large pinch of white pepper
sea salt, to taste
Method:
Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add the ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
In a separate little bowl, combine the red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and water together until you get a smooth runny paste.
When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
Add the pakchoi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pakchoi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
Carefully scoop the noodles and pakchoi into a bowl before pouring the soup and poached egg over them.
