Creamy Miso Butter Ramen with Jammy Egg
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.
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
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.
In another large pot, bring vegetable broth to a simmer over medium heat.
Add minced garlic and grated ginger to the broth and cook for 1 minute until fragrant.
In a small bowl, whisk white miso paste with 2 tbsp warm broth until smooth, then add to the pot. Stir well to combine.
Add soy sauce, mirin, and sesame oil to the broth and mix gently.
Add sliced mushrooms and bok choy to the broth and simmer for 2 minutes.
In a separate pot of boiling water, cook fresh ramen noodles according to package directions, then drain.
Stir unsalted butter into the miso broth until completely melted and incorporated.
Divide cooked noodles between two bowls and pour the creamy miso broth over them.
Top each bowl with two halved jammy eggs, green onions, and nori seaweed. Serve immediately.
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