Creamy Miso Butter Ramen with Soft-Boiled Egg
Instant ramen gets a luxurious Finnish-inspired glow-up with miso butter, a silky soft-boiled egg, chili crisp, and a swirl of cream, cozy enough for a cold spring evening.
Ingredients
- 400gramen noodles
- 3 tbspmiso paste
- 3 tbspbutter
- 1 litervegetable broth
- 4eggs
- 200mlheavy cream
- 2 clovesgarlic, minced
- 1 tbspsoy sauce
- 1 tspsesame oil
- 100gbaby spinach
- 2green onions, sliced
- 1 tbspwhite miso paste
- salt and pepperto taste
How to make it
Bring a pot of water to boil and cook ramen noodles according to package directions. Drain and set aside.
In another pot, bring water to a simmer and gently lower eggs into boiling water. Cook for 6-7 minutes for soft-boiled eggs with runny yolks. Transfer to ice bath.
In a large pot, heat butter over medium heat and sauté minced garlic for 1 minute until fragrant.
Add vegetable broth to the pot and bring to a simmer.
In a small bowl, mix miso paste with 3 tablespoons of warm broth until smooth, then stir into the pot.
Stir in heavy cream, soy sauce, and sesame oil. Simmer for 2 minutes.
Add baby spinach to the broth and cook for 1 minute until wilted. Season with salt and pepper to taste.
Divide cooked ramen noodles between two bowls and pour creamy miso broth over them.
Peel soft-boiled eggs and halve them, placing two halves in each bowl.
Garnish with green onions and serve immediately.
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