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!
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.
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).
- 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