{"id":81,"date":"2016-09-09T17:32:11","date_gmt":"2016-09-09T21:32:11","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=81"},"modified":"2016-09-09T17:51:56","modified_gmt":"2016-09-09T21:51:56","slug":"miso-ramen","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2016\/09\/09\/miso-ramen\/","title":{"rendered":"Miso Ramen with Soft Boiled Egg"},"content":{"rendered":"<p>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. \u00a0Yum!<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Soft Boiled Eggs<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Serves: Makes 2 Eggs<\/span><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 cold large eggs (keep in the refrigerator till Step 3)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 Tbsp. soy sauce<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 Tbsp. mirin<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">6 Tbsp. water<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Instructions<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Combine soy sauce, mirin and water in a plastic bag. Set aside.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer\/skimmer or ladle.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">The soft boiled eggs are not completely hardened so gently peel the eggs.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Notes<\/span><\/p>\n<p>Runny egg yolk:<span style=\"font-weight: 400;\"> 6 to 6\u00bd minutes<\/span><\/p>\n<p>Custard-like egg yolk but not runny:<span style=\"font-weight: 400;\"> 8 to 9 minutes<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Miso Ramen<\/strong><\/span><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">about 4 oz dry ramen noodles (use rice noodles for gluten free)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">4 cups water<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2-3 baby bok choy, sliced (including the green leaves)<\/span><\/li>\n<li style=\"font-weight: 400;\">shiitake mushrooms<\/li>\n<li style=\"font-weight: 400;\">enoki mushrooms<\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">scallions, sliced<\/span><\/li>\n<li style=\"font-weight: 400;\">bamboo shoots<\/li>\n<li style=\"font-weight: 400;\">dried seaweed<\/li>\n<li style=\"font-weight: 400;\">fish balls<\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 Tbsp red miso paste<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">sesame oil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">sesame seeds<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>INSTRUCTIONS<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Heat a pot of\u00a0\u00a0water to a simmer and add the mushrooms, \u00a0until softened. Scoop out and place in bowls.<\/span><\/li>\n<li style=\"font-weight: 400;\">Add the fish balls to heat, scoop out and place in bowls.<\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add the bok choy to the hot water until cooked but not too soft. Scoop out and place in bowls.<\/span><\/li>\n<li style=\"font-weight: 400;\">Do the same for the seaweed, if using seaweed<\/li>\n<li style=\"font-weight: 400;\">Add seasoned bamboo shoots from packet into bowls<\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pour the broth over the noodles in the two bowls.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Top with\u00a0egg halves.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Finish with a sprinkle of sesame seeds, Japanese chili and a drizzle of sesame oil.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. \u00a0Yum! Soft Boiled Eggs Serves: Makes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":82,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,9,1],"tags":[],"class_list":["post-81","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-comfort","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/81"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":2,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":84,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/81\/revisions\/84"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/82"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}