Ingredients:

  • 4 cups Chicken Stock (low sodium)
  • 3 Tbsp White or Yellow Miso Paste
  • 2 Tbsp Soy Sauce (or Tamari)
  • 1 tsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Neutral Oil (e.g., rapeseed or vegetable)
  • 2 cloves Garlic, minced
  • 1 Tbsp Ginger, finely grated
  • 2 nests Quick-Cook Fresh Ramen Noodles (approx. 5 oz total)
  • 2 Large Eggs
  • 4 oz Cooked Chicken (shredded) or Pork Loin (thinly sliced)
  • 2 stalks Spring Onions (sliced thinly)
  • 1/2 sheet Nori Sheets (cut into thin strips)
  • Pinch Chilli Flakes or Togarashi (Optional)

Instructions:

  1. Bring a small saucepan of water to a rolling boil. Gently lower the eggs and boil precisely for 6 minutes 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Peel once cooled. Mince the garlic and ginger, and slice the spring onions and prepare other garnishes.
  2. Heat the neutral oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger; sauté for 1 minute until fragrant. Pour in the chicken stock and bring the mixture just to a gentle simmer. In a separate small bowl, whisk together the miso paste, soy sauce, and rice vinegar to form the smooth tare paste.
  3. In a separate pan of boiling water, cook the ramen noodles until al dente (usually 2-3 minutes). Drain well and divide immediately into two deep serving bowls. If using pre-cooked protein, add it to the simmering broth for the last 2 minutes to heat through fully. Reduce the heat under the broth to low and stir in the 1 tsp of toasted sesame oil.
  4. Place half of the prepared miso/soy tare mixture at the bottom of each serving bowl, directly on top of the cooked noodles. Carefully ladle the hot broth over the tare and noodles. Arrange the heated protein on top of the noodles. Halve the soft-boiled eggs and place one half in each bowl. Finish generously with sliced spring onions and strips of nori. Serve immediately.