Cherry & Dennis Helper Habitat
Japanese Miso Ramen with Corn and Egg
日式粟米雞蛋味噌拉麵
Recipe overview
Corn and fully cooked eggs top miso ramen. Cook noodles separately to keep the broth clear and noodles springy; dissolve miso off the heat.
01
Ingredients
Main ingredients
- 500 g Fresh ramen noodles
- 4 Eggs
- 200 g Cooked corn kernels
- 200 g Bok choy
- 20 g Spring onion
Soup seasoning
- 1.4 L Low-salt chicken stock
- 60 g Miso paste
- 5 ml Sesame oil
02
Tools
- Two pots
- Sieve and ladle
- Board and knife
- Small bowl and chopsticks
03
Steps
Step 1
Prepare greens
Wash bok choy and spring onion; split bok choy into small sections and finely slice onion.
Step 2
Measure toppings
Drain corn; measure miso into a bowl and loosen ramen into 4 portions.
Step 3
Boil eggs
Gently lower eggs into boiling water and simmer 10 minutes; start heating stock in another pot at the same time.
Step 4
Warm corn
Once stock simmers, add corn and cook over medium-low for 2 minutes.
Step 5
Cook greens
Cook bok choy in stock 2–3 minutes until stalks yield to a fork; keep broth over the lowest heat.
Step 6
Cool eggs
After 10 minutes, remove eggs and cool under cold running water for 2 minutes; discard egg water.
Step 7
Cook ramen
Refill the pot with fresh boiling water and cook ramen 2–3 minutes or as directed; prepare eggs meanwhile.
Step 8
Peel eggs
Peel and halve eggs lengthways; whites and yolks must both be fully set. Cook further if not.
Step 9
Loosen miso
Turn off the broth heat; whisk 100 ml hot stock into the miso until smooth.
Step 10
Finish broth
Stir miso mixture and sesame oil into the pot without boiling again.
Step 11
Drain noodles
Check noodles have no hard centre, drain well and divide among 4 bowls; immediately add broth.
Step 12
Add toppings
Divide corn, bok choy and eggs among bowls, sprinkle spring onion and serve before noodles soften.
Common mistakes
- Cooking noodles in broth makes it cloudy; use separate water.
- Miso forms lumps if added directly; loosen with hot broth.
- Boiling after adding miso weakens aroma; mix off heat.
- Cooked noodles swell while waiting; prepare toppings first.
Tips
Miso saltiness varies; 60 g with low-salt stock is easier to control, so do not add salt first. Cook eggs and broth together; the 15-minute cooking plan includes 2 minutes to cool eggs. Cook ramen last. Use plenty of noodle water and separate strands immediately so they do not clump.
