Ingredients:

  • 1 tablespoon sesame oil
  • 1 1/2 cups sliced mushrooms (baby bella or shiitake), (approx. 150g)
  • 3 cloves garlic, minced (approx. 9g)
  • 2-inch piece fresh ginger, grated (approx. 20g)
  • 4 cups chicken broth (32 fl oz / 946ml)
  • 4 cups water (32 fl oz / 946ml)
  • 1/4 cup soy sauce (2 fl oz / 59ml)
  • 1/2 cup red miso paste (approx. 115g)
  • Salt and freshly ground black pepper to taste
  • 8 ounces fresh ramen noodles (approx. 225g) (discard any flavour packets)
  • 4 soft-boiled eggs, peeled and halved
  • 1 cup bok choy leaves, sliced (approx. 85g)
  • 1/2 cup carrot ribbons or julienned (approx. 50g)
  • 1/4 cup sliced green onions (approx. 25g)
  • 1/2 red bell pepper, julienned or diced (approx. 75g)
  • Red pepper flakes, for garnish (optional)
  • Chili sauce (Sriracha or similar), for garnish (optional)

Instructions:

  1. Heat sesame oil in a Dutch oven over medium heat. Add mushrooms and sauté until softened. Add garlic and ginger; cook until fragrant, about 30 seconds.
  2. Pour in chicken broth and water. Stir in soy sauce and miso paste until dissolved. Simmer and season with salt and pepper.
  3. While broth simmers, cook ramen noodles according to package directions, subtracting one minute.
  4. Drain noodles and divide into four bowls. Ladle hot broth over noodles.
  5. Arrange soft-boiled egg halves, bok choy, carrots, green onions, and red bell pepper over noodles. Garnish with red pepper flakes and/or chili sauce, if desired. Serve immediately.