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Miso Ramen with Bok Choy

Miso Ramen with Bok Choy

This miso ramen with bok choy and a poached egg is 10 out of 10. It's easy (it takes 10 minutes!), spicy, and delicious. The only bit that's a little tricky is poaching the egg and all you have to remember is to be gentle. This is a great weekend lunch, because it needs to be eaten immediately! 

Miso Ramen with Bok Choy and Chili Oil | Shiny Happy Bright

I made this recipe in honor of the fact that I'm going to Japan next month! YESSSS! Although I've traveled around Asia quite a bit, I've never made it to Japan, so this is VERY exciting. I'm going with a group of college students (I'm a chaperone!) on a trip very graciously provided by the Japanese government. I just found out we are going to meditate in a temple with a monk, visit a fish market, see the Toyota factory, and participate in a traditional tea ceremony. Needless to say, there will be quite the photo montage coming to the blog next month. It's also cherry blossom season, so I am obviously going to go crazy with the cherry tree photos. 

Miso Ramen with Bok Choy and Chili Oil | Shiny Happy Bright

I hope you enjoy this ridiculously easy recipe - give me a shout if you make it (I absolutely love seeing your photos and hearing your feedback). 

Miso Ramen with Bok Choy

Makes 1 serving | Prep TIme: 5 minutes | Total Time: 10 minutes


3 cups water

1.5 to 2 ounces organic ramen noodles*

2 tablespoons red miso 

1 teaspoon sesame oil 

pinch of salt and pepper

1 free range egg

1 head of baby bok choy, end trimmed

1 spring onion, finely chopped

1 teaspoon chili oil 

1 teaspoon sesame seeds


Add the water to a medium saucepan and bring to a boil over high heat. 

Add the ramen noodles to the boiling water and cook according to package directions. 

Take 3 tablespoons of water from the boiling pot and add it to a small bowl with the red miso. Stir it vigorously to combine. 

About a minute before the ramen is done cooking, add the miso, sesame oil, salt and pepper, and bok choy and stir to combine. Use a spoon to create a dent in the noodles and carefully crack the egg in it. Use the spoon to ladle the boiling water on top of the egg to cook it faster. 

When the ramen is done cooking, use a ladle to carefully move the egg and everything else to a bowl. 

Top with spring onions, chili oil, and sesame seeds. 

*I used these Hakubaku Organic Ramen

This recipe is lightly adapted from this one at Great British Chefs.

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