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 | This Healthy Table

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 to Tokyo and Kitakyushu. 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. 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 | This Healthy Table

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For this recipe, I used these Hakubaku Organic Ramen noodles. They are super delicious!

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).


Yield: 1 serving

Miso Ramen with Bok Choy

This miso ramen recipe with bok choy and a poached egg only takes 10 minutes to make!

prep time: 5 minscook time: 5 minstotal time: 10 mins

ingredients

  • 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, trimmed
  • 1 spring onion, finely chopped

  • 1 teaspoon chili oil

  • 1 teaspoon sesame seeds

instructions

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

  2. Add the ramen noodles to the boiling water and cook according to package directions.
  3. 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.
  4. 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.
  5. When the ramen is done cooking, use a ladle to carefully move the egg and everything else to a bowl.
  6. Top with spring onions, chili oil, and sesame seeds.

calories

401

fat (grams)

19

carbs (grams)

38

protein (grams)

19

sugar (grams)

3


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