Weeknight Miso Ramen with Jammy Eggs & Sweetcorn
40 min · Medium
#comfort#high-protein#japanese#soup#weeknight
A deep, savoury bowl of ramen on a Tuesday, no 12-hour broth required. Miso does the heavy lifting, sweetcorn adds pops of sweetness, and the jammy egg halves are non-negotiable. Have everything sliced before you start and it lands on the table in forty minutes.
Ingredientsfor 4 portions
- 4 large egg Large Eggs
- 1 tbsp Sesame Oil
- 3 clove Garlic, grated
- 1 tbsp Ginger, grated
- 1400 ml Chicken Bone Broth
- 4 tbsp White Miso
- 2 tbsp Soy Sauce
- 300 g Egg Noodles
- 200 g Canned Sweet Corn, drained
- 60 g Spring Onions, thinly sliced
Steps
- Get everything sliced and measured before the pot goes on — once the broth is hot this moves quickly.
- Lower the eggs into boiling water and cook for exactly 7 minutes for a jammy centre. Chill them in cold water, then peel and halve.
- Warm the sesame oil in a large pot over medium heat and fry the garlic and ginger for about 1 minute, until fragrant but not coloured.
- Pour in the broth and bring it to a gentle simmer.
- Ladle a little hot broth into a bowl, whisk the miso into it until smooth, then stir that back into the pot. Never boil miso directly — it turns grainy and loses its aroma. Season with soy sauce.
- Cook the noodles separately in salted water until just tender, then drain well so they do not water down the broth.
- Divide the noodles between deep bowls, pour over the hot broth, and top with the halved eggs, sweetcorn and spring onions.
