Ingredients:

  • 4 large eggs
  • 2 Tbsp Neutral Oil (e.g., canola, rapeseed)
  • 1 Tbsp Fresh Ginger, minced or finely grated
  • 4 cloves Garlic, minced
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 2 cups Water
  • 4 Tbsp White Miso Paste
  • 1/4 cup Soy Sauce (or Tamari for GF)
  • 2 Tbsp Mirin (Sweet Rice Wine)
  • 1 Tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 lb Large Shrimp (Prawns), peeled and deveined, tail off
  • 14 oz Fresh Ramen Noodles
  • 4 oz Fresh Spinach or Bok Choy, roughly chopped
  • 1 bunch Spring Onions (Scallions), thinly sliced
  • Chili Oil (La-Yu) or Siracha, To taste
  • 1 Tbsp Black or White Sesame Seeds, toasted
  • 2 sheets Nori Seaweed Sheets, cut into thin strips (optional)

Instructions:

  1. Bring a medium pot of water to a rolling boil. Gently lower the eggs into the water using a spoon. Cook for exactly 7 minutes for a perfect jammy yolk.
  2. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel carefully and set aside until serving.
  3. Heat the neutral oil in the large stock pot over medium heat. Add the minced ginger and garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Scoop the miso paste into a small bowl with a ladle of warm stock/water. Whisk until smooth (this prevents clumps in the broth).
  5. Pour in the chicken stock and water. Bring the mixture to a simmer.
  6. Whisk in the dissolved miso, soy sauce, mirin, and rice vinegar. Taste and adjust seasoning as needed. Keep the broth at a low simmer.
  7. Following package instructions, cook the fresh ramen noodles in a separate pot of boiling water (typically 2-3 minutes). Drain the noodles well and toss them with a few drops of sesame oil to prevent sticking. Divide them equally among the four serving bowls.
  8. Add the peeled, deveined shrimp directly into the simmering broth. Poach for 2-3 minutes until the shrimp are pink, opaque, and just cooked through. During the last 30 seconds, add the spinach or bok choy to slightly wilt.
  9. Carefully ladle the hot broth, shrimp, and wilted vegetables over the noodles in the bowls. Ensure each bowl receives an equal share of broth and shrimp.
  10. Halve the jammy eggs and place one half per bowl. Finish by topping generously with sliced spring onions, a sprinkle of toasted sesame seeds, chili oil (if desired), and the nori strips. Serve immediately.