Ingredients
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1 tablespoon plus 1 teaspoon toasted Sesame Oil
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1 Carrots
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3 Garlic
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¼ cup (70 g) white or yellow Miso Paste
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4 cups (960 ml) Chicken broth
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1 tablespoon Soy Sauce
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6 ounces (180 g) Ramen Noodles
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3 Scallions
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4 to 6 large Egg
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Chili Oil
Directions
We are big ramen fans in this house, and while this is a far cry from the traditional long-simmered ramen, it is a quick and delicious alternative and a bit surprising to find on the breakfast table. This simple recipe is made with the very basics that we often have on hand, but we’ve been known to throw in leftover greens or other vegetables. Fresh ginger is a nice touch, as are crispy fried shallots or garlic, which you can find in abundance at an Asian grocer or make yourself. Ramen noodles are ideal here, but any that you have tucked in the cupboard will do.
Steps
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1
Done
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Heat 1 tablespoon sesame oil in a large saucepan or Dutch oven over medium heat. Sauté the carrot and garlic until fragrant and just starting to soften, 3 to 5 minutes. Whisk in the miso and 2 cups / 480 ml of water, then stir in the stock and soy sauce. Bring to a simmer, then add the noodles. Cook until just tender. Stir in the remaining teaspoon toasted sesame oil. |
|
2
Done
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Taste and add more soy sauce or a pinch or two of sea salt, if necessary. |
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3
Done
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Add the scallions, then crack the eggs into the soup to poach for 3 to 4 minutes, not stirring; alternatively, you can fry the eggs in a skillet, then serve over the soup. Finish each bowl with chili oil. |
