Upgraded instant ramen with jammy egg
Instant noodles leveled up: a garlicky miso and sesame broth, wilted bok choy, corn, a soft jammy egg and chili oil. Better than takeout in 15 minutes.
- Prep
- 4 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 610 kcal
Ingredients
Method
Bring a small saucepan of water to a boil. Gently lower in the eggs and boil for 6½ minutes for jammy, just-set yolks, then move them to a bowl of cold water.
While the eggs cook, heat the sesame oil in a medium saucepan over medium heat. Fry the garlic and ginger, stirring, until fragrant but not browned.
Add the stock, soy sauce and half of one seasoning packet, if using, and bring to a boil.
Drop the noodles, bok choy and corn into the boiling broth and cook until the noodles are just tender and the bok choy is bright green.
Take the pan off the heat. Whisk the miso with a splash of the hot broth in a mug until smooth, then stir it back in. Peel the eggs under the cold water and halve them. Divide the noodles and broth between two bowls, tuck in the bok choy and corn, and top with the eggs, scallion, sesame seeds, chili oil and nori.
Tips
- Time the eggs exactly: 6½ minutes from fridge-cold gives a set white and a jammy, deep orange yolk.
- Miso is stirred in at the end and never boiled hard, which keeps its flavor fresh.
- Add leftover roast chicken, frozen dumplings or tofu to make it heartier.
