Miso Ramen Bowl

Ingredients

• 2 tbsp white miso paste
• 1 litre low-sodium chicken or vegetable stock
• 150g ramen noodles
• 2 soft-boiled eggs, halved
• 100g shiitake mushrooms, sliced
• 2 spring onions, sliced
• 1 sheet nori, cut into strips
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp grated ginger

Method

1. 1

   Bring stock to a simmer and whisk in miso paste.

2. 2

   Add ginger, soy sauce, and sesame oil.

3. 3

   Cook noodles separately per packet instructions, drain.

4. 4

   Sauté mushrooms in a dry pan until golden.

5. 5

   Divide noodles between bowls, ladle over broth.

6. 6

   Top with egg halves, mushrooms, spring onions, and nori.