Quail Egg Ramen with Miso Broth and Greens

Ingredients

• 180 g Ramen noodles (fresh or dried)
• 8 eggs Quail eggs
• 2 tbsp White or yellow miso paste
• 3 cups Chicken or vegetable broth
• 3 cups Baby spinach or bok choy
• 1 tbsp Soy sauce(optional)
• 1 tsp Sesame oil(optional)
• 1 clove Garlic (minced)(optional)
• 1 tsp Ginger (grated)(optional)
• 2 tbsp Green onions (sliced)(optional)

Instructions

1. 1

   Bring a pot of water to a boil. Cook quail eggs for 4 minutes for jammy yolks, then transfer to cold water to cool; peel and set aside.

2. 2

   In a second pot, heat broth over medium heat until steaming. Stir in miso paste (off the boil if needed) until fully dissolved, then add soy sauce, sesame oil, garlic, and ginger if using.

3. 3

   Cook ramen noodles according to package directions (about 3–5 minutes for fresh or 4–5 minutes for dried). Drain and add noodles to the miso broth.

4. 4

   Add greens to the broth and cook until just wilted, about 1–2 minutes.

5. 5

   Divide ramen into bowls. Top with peeled quail eggs and sprinkle with green onions.