1 qt. (32 oz.) vegetable stock
3 Tbsp. white miso (can find in Whole Foods in the refrigerated section next to the kimchi)
1 Tbsp. soy sauce
2 Large eggs
One packet of ramen noodles, discard the seasoning packet
½ Cup each: Shredded carrots, sprouts, scallions
For serving you will need sriracha, chili sauce, and soy sauce
Can include meat.
1. In a medium saucepan, combine the stock, miso and soy sauce. Bring to a boil over high heat. Stir until the miso is dissolved in the broth. Add cooked meat after the miso is dissolved if you have chosen to include meat. Simmer for 2 minutes.
2. Fill another saucepan with water and bring to a boil. Once boiling, bring to medium heat and place in the eggs and cook for 7 minutes. While the eggs are cooking, set up a small ice bath. After the 7 minutes, use a slotted spoon and transfer the eggs to the ice bath. Carefully peel the eggs.
3. Meanwhile, cook the ramen noodles to your liking using the saucepan you just used to cook the eggs in. Drain well once cooked. Move the noodles to two bowls, ladle the broth on top. To serve cut your eggs in two and place them on top, include the meat if chosen to use, and the vegetables. Do not forget to include the sriracha, chili sauce and/or soy sauce to your liking.
Inspired by Food and Wine