Homestyle Miso Ramen with Soft-Boiled Egg & Spring Onion

How to Make It

1. 1

   Soft-Boil the Eggs

   Bring a small saucepan of water to a rolling boil. Gently lower eggs in using a spoon and cook for exactly 6 minutes and 30 seconds for a jammy, slightly runny yolk. Transfer immediately to an ice bath for 5 minutes to halt cooking. Once cool, peel carefully and set aside.

   Tip: For meal prep, soft-boiled eggs can be stored unpeeled in the fridge for up to 3 days. Do not overcook — a fully hard yolk loses the silky texture that defines good ramen.
2. 2

   Cook the Noodles

   Cook ramen or whole wheat noodles in a separate pot of unsalted boiling water according to package instructions (typically 3–5 minutes). Drain, rinse briefly under cold water to stop cooking and prevent clumping, then divide evenly into four serving bowls.

   Tip: Cooking noodles separately prevents excess starch from clouding your carefully prepared miso broth.
3. 3

   Build the Aromatic Base

   Heat a medium saucepan over medium heat. Add a small splash of sesame oil and gently sauté the minced garlic and grated ginger for 60–90 seconds until fragrant — do not brown. Add sliced shiitake mushrooms and cook for 2–3 minutes until softened and lightly golden.

   Tip: Keeping the heat moderate preserves the anti-inflammatory compounds in ginger and garlic that break down at high temperatures.
4. 4

   Prepare the Miso Broth

   Pour the dashi stock into the saucepan with the aromatics and mushrooms. Bring to a gentle simmer over medium heat — do not boil vigorously. In a small bowl, whisk the miso paste with 3–4 tablespoons of the warm stock until completely smooth and lump-free. Add the miso slurry back into the pot, stirring gently. Add the tamari or soy sauce. Taste and adjust.

   Tip: Never boil miso after adding it — high heat destroys the beneficial fermented cultures and dulls the flavour. A gentle simmer is your friend.
5. 5

   Add Tofu and Greens

   Add the cubed firm tofu to the simmering broth and warm through for 2 minutes. Add the baby spinach or bok choy and stir gently — it will wilt in under 60 seconds. Remove from heat immediately to preserve the vibrant colour and nutrients.

   Tip: Press your tofu well before adding — this helps it absorb the miso broth flavour rather than releasing water into it.
6. 6

   Assemble the Bowl

   Ladle the hot miso broth, tofu, mushrooms, and wilted greens over the noodles in each bowl. Halve the soft-boiled eggs lengthwise and nestle gently on top, yolk side up. Finish with a generous scatter of sliced spring onions, a half-sheet of nori standing at the side of the bowl, toasted sesame seeds, and a few drops of toasted sesame oil over the surface.

   Tip: Warm your bowls in advance by rinsing them with boiling water — this keeps the ramen hot for longer and honours the Japanese principle of serving food at its ideal temperature.