Miso Ramen with Soft Boiled Egg

Ingredients

• 2 portions Ramen noodles
• 4 cups Chicken or vegetable broth
• 3 tablespoons Miso paste (red or white)
• 2 large Eggs
• 1 inch piece Ginger
• 2 cloves Garlic
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 stalks Green onions(optional)
• 0.25 cup Corn kernels(optional)

Instructions

1. 1

   Bring a small pot of water to a boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel when cool, and set aside.

2. 2

   In a large pot, sauté minced garlic and grated ginger in sesame oil over medium heat until fragrant (about 1 minute).

3. 3

   Add the broth and soy sauce to the pot. Bring to a gentle simmer.

4. 4

   Place the miso paste in a small bowl. Ladle a small amount of hot broth into the bowl and whisk until the miso is completely dissolved and smooth. Pour the mixture back into the main pot. Do not let the broth boil vigorously after adding miso to preserve flavor.

5. 5

   In a separate pot, cook the ramen noodles according to package instructions. Drain well.

6. 6

   Divide the noodles between two bowls. Pour the hot miso broth over the noodles.

7. 7

   Slice the soft-boiled eggs in half and place on top of the ramen. Garnish with sliced green onions and corn if desired.