Creamy Miso Butter Ramen with Jammy Egg

Name: Creamy Miso Butter Ramen with Jammy Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 400g fresh ramen noodles; 1000ml vegetable broth; 3 tbsp white miso paste; 2 tbsp unsalted butter; 4 eggs; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tbsp grated ginger; 100g baby bok choy; 50g mushrooms, sliced; 2 tbsp green onions, chopped; 1 tsp nori seaweed, shredded

A silky, gourmet-feeling bowl of instant ramen elevated with miso paste, butter, chili crisp, and a perfectly jammy soft-boiled egg: comfort in under 15 minutes.

25 min2 servingsEasy

You'll needPotPan

Ingredients

400gfresh ramen noodles
1000mlvegetable broth
3 tbspwhite miso paste
2 tbspunsalted butter
4eggs
2 tbspsoy sauce
1 tbspmirin
1 tspsesame oil
2 clovesgarlic, minced
1 tbspgrated ginger
100gbaby bok choy
50gmushrooms, sliced
2 tbspgreen onions, chopped
1 tspnori seaweed, shredded

How to make it

Step 1—

Bring a pot of water to boil and cook eggs for 6 minutes, then transfer to ice water bath to cool. Peel and set aside.

Step 2—

In another large pot, bring vegetable broth to a simmer over medium heat.

Step 3—

Add minced garlic and grated ginger to the broth and cook for 1 minute until fragrant.

Step 4—

In a small bowl, whisk white miso paste with 2 tbsp warm broth until smooth, then add to the pot. Stir well to combine.

Step 5—

Add soy sauce, mirin, and sesame oil to the broth and mix gently.

Step 6—

Add sliced mushrooms and bok choy to the broth and simmer for 2 minutes.

Step 7—

In a separate pot of boiling water, cook fresh ramen noodles according to package directions, then drain.

Step 8—

Stir unsalted butter into the miso broth until completely melted and incorporated.

Step 9—

Divide cooked noodles between two bowls and pour the creamy miso broth over them.

Step 10—

Top each bowl with two halved jammy eggs, green onions, and nori seaweed. Serve immediately.

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