Ingredients:

  • 4 Tbsp Neutral Oil (e.g., canola, grapeseed)
  • 6 cloves Garlic, sliced thinly (4 for crispy oil, 2 minced for broth base)
  • 1 tsp Fresh Ginger, finely grated (Optional)
  • 4 cups Chicken or Vegetable Stock (low sodium)
  • 3 Tbsp Shiro (White) Miso Paste
  • 1 Tbsp Soy Sauce (or Tamari for GF)
  • 1 tsp Mirin (Japanese rice wine)
  • 1/2 tsp Toasted Sesame Oil
  • 7 oz Quick-Cook Ramen Noodles or Udon (dry weight)
  • 2 stalks Spring Onions, thinly sliced (for garnish)
  • Optional: 2 large Soft-Boiled Eggs (Jammy Eggs), halved
  • Optional: Chili Oil or Rayu, to taste

Instructions:

  1. Prep Aromatics: Thinly slice 4 cloves of garlic for the crispy oil. Finely mince the remaining 2 cloves for the broth base. Thinly slice the spring onions. Cook Noodles: Bring a separate pot of water to a rolling boil. Cook the noodles according to package directions (3–5 minutes). Drain immediately, rinse quickly with cold water, and set aside.
  2. Create the Crispy Garlic Oil: Add the neutral oil and the thinly sliced garlic (4 cloves) to a small frying pan. Turn the heat to low. Cook slowly for 4–6 minutes, stirring often, until the slices are golden brown and crisp. Use a slotted spoon to remove the crispy garlic slices and set them aside. Leave the fragrant oil in the pan.
  3. Build the Broth Base: Add the minced fresh garlic (2 cloves) and grated ginger (if using) to the reserved garlic oil in the pan. Sauté over medium heat for 1 minute until fragrant. Pour in the stock, soy sauce, and mirin. Bring the liquid to a gentle simmer. Reduce heat to low.
  4. Dissolve Miso: In a small bowl, whisk the miso paste with 1/2 cup of the hot broth until it forms a smooth slurry. Pour the slurry through a fine-mesh strainer into the broth, pressing down with a spoon to ensure smooth dissolution. Do not boil the broth after adding the miso. Taste the broth and adjust seasoning. Stir in the toasted sesame oil.
  5. Assemble and Serve: Divide the cooked, drained noodles equally between two serving bowls. Ladle the hot miso broth over the noodles. Top each bowl generously with the crispy garlic slices, sliced spring onions, a drizzle of chilli oil, and the halved soft-boiled eggs (if using). Serve immediately.