The soft boiled eggs are the best thing about this dish! The ramen itself is quick and easy to make, but the eggs need to be made in advance (preferably overnight). This is a heart, very satisfying dish that we eat leftovers for the whole week and still love.  Yum!

Soft Boiled Eggs

Serves: Makes 2 Eggs

Ingredients

• 2 cold large eggs (keep in the refrigerator till Step 3)
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 6 Tbsp. water

Instructions

1. Combine soy sauce, mirin and water in a plastic bag. Set aside.
2. Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.
3. When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer/skimmer or ladle.
4. Reduce heat to maintain a simmer and cook the eggs for exact 7 minutes*. Make sure the water is simmering, but not so hot that the eggs bounce around.
5. After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
6. The soft boiled eggs are not completely hardened so gently peel the eggs.
7. Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for at least 3-4 hours in the refrigerator. I highly recommend marinating overnight.
8. Take out the eggs and discard the marinade. Cut in halves to serve. Enjoy the eggs by themselves or use them as ramen topping. You can keep the marinated eggs in the refrigerator up to 2 days.

Notes

Runny egg yolk: 6 to 6½ minutes

Custard-like egg yolk but not runny: 8 to 9 minutes

 

Miso Ramen

Ingredients

• about 4 oz dry ramen noodles (use rice noodles for gluten free)
• 4 cups water
• 2-3 baby bok choy, sliced (including the green leaves)
• shiitake mushrooms
• enoki mushrooms
• scallions, sliced
• bamboo shoots
• dried seaweed
• fish balls
• 2 Tbsp red miso paste
• sesame oil
• sesame seeds

 

INSTRUCTIONS

1. Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
2. Heat a pot of  water to a simmer and add the mushrooms,  until softened. Scoop out and place in bowls.
3. Add the fish balls to heat, scoop out and place in bowls.
4. Add the bok choy to the hot water until cooked but not too soft. Scoop out and place in bowls.
5. Do the same for the seaweed, if using seaweed
6. Add seasoned bamboo shoots from packet into bowls
7. Drain water, and refill pot with fresh water. Bring to a boil, turn off hear, and then stir in the miso paste. (You do this off the heat so as not to destroy some of the beneficial nutrients in the miso paste) Stir well until the paste is completely dissolved.
8. Pour the broth over the noodles in the two bowls.
9. Top with egg halves.
10. Finish with a sprinkle of sesame seeds, Japanese chili and a drizzle of sesame oil.