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Miso Ramen
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Miso Ramen

Step 1 of 5

0 of 5 done

  1. Soft-boil eggs: 6½ min in boiling water, transfer to ice bath. Peel and halve.

  2. Sauté garlic with butter 30 sec. Add stock and bring to a simmer.

  3. Whisk miso into a ladleful of hot broth, then stir back into pot. Do not boil after adding miso.

  4. Cook ramen noodles per packet. Divide into bowls.

  5. Pour hot broth over noodles. Top with corn, egg halves, spring onions, sesame oil drizzle, and nori.

Chef's Tip

Never boil after adding miso — it kills the live cultures and dulls the flavour.