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4) Miso Ramen with Soft-Boiled Eggs and Bok Choy

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups low-sodium chicken or vegetable broth
  • 3 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1- inch piece ginger grated
  • 8 oz ramen noodles fresh or dried
  • 4 soft-boiled eggs see step 3
  • 2 heads baby bok choy halved lengthwise
  • 2 green onions thinly sliced
  • 1 cup sliced mushrooms optional
  • Sesame seeds and chili oil for finishing optional

Method
 

  1. Heat sesame oil in a pot over medium; sauté garlic, ginger, and mushrooms 2–3 minutes.
  2. Add broth and soy sauce, bring to a simmer, then whisk in miso off heat to preserve probiotics.
  3. Soft-boil eggs: simmer 7 minutes, transfer to ice bath, peel and halve.
  4. Add bok choy to simmering broth 2–3 minutes until bright and tender.
  5. Cook ramen separately per package, drain, and divide among bowls.
  6. Ladle broth and veggies over noodles, top with eggs, green onions, sesame, and a drizzle of chili oil.