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Quick Miso Ramen with Poached Eggs
"Instant" Miso Ramen with Poached Eggs is the quick and easy answer to Meatless Mondays! Made in under 15 minutes, these flavourful noodles are topped with a poached egg and vegetables. PLUS, it's a ONE POT meal!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Ingredients
- 4 cups low-sodium chicken broth
- 2 tbsp white miso
- 2 tsp soy sauce
- 1 tsp fresh finely grated ginger
- 1 clove of garlic minced
- 1/2 lb or 8 oz. of ramen noodles (4 squares of dried ramen noodles)
- 225 gr or about 1/2 lb baby bok choy leaves separated, baby spinach or micro greens
- 4 eggs
- Optional garnishes: Chili sauce toasted sesame oil, green onions, and/or seared mushrooms.
Instructions
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Whisk stock, miso, soy, ginger and garlic together in a large pot and bring to a boil. Add noodles and cover, cooking until noodles begin to soften 1-2 minutes. Stir to separate noodles.
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Reduce heat to low and crack eggs into noodles, being careful not to break yolks (you may want to wait for the liquid to reduce in temp so it's not at a rolling boil). Cover and cook for 3 to 4 minutes.
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Divide into 4 bowls and garnish as desired.