Recipe by Priya Nair · Serves 2 · Easy
Why this ramen works
Real depth without the 12-hour simmer. We build body with dashi, miso whisked in off the boil, toasted sesame and a knob of butter that melts into the broth — plus toppings with contrast: jammy eggs, seared mushrooms, wilted greens.
Never boil miso hard; it kills the delicate fermented flavour. Heat it through, then stop.
Prep15 min
Cook25 min
Serves2
LevelEasy
Ingredients
- 1 litre good chicken or dashi stock
- 3 tbsp red miso, 1 tbsp toasted sesame oil
- 2 portions ramen noodles
- 2 eggs, 150g mixed mushrooms
- 2 handfuls greens (pak choi, spinach)
- Spring onions, nori, chilli oil, butter
Method
1
Jammy eggs. Lower eggs into boiling water for exactly 6½ minutes, chill in iced water, peel and halve.
2
Sear mushrooms. Brown hard in sesame oil until crisp-edged; set aside with a pinch of salt.
3
Broth. Simmer stock 10 minutes, whisk miso with a ladle of hot stock, stir back in off the boil with butter.
4
Noodles and greens. Cook noodles separately, wilt greens in the broth for the last minute.
5
Assemble. Noodles, broth, mushrooms, greens, egg halves, spring onions, nori and chilli oil.
Kitchen notes
Miso off the boil
Boiling miso flattens its flavour. Dissolve it after the pot leaves the heat.
Noodles cook separately
Their starch clouds the broth. Cook apart, rinse briefly, then divide between bowls.
The butter trick
A small knob whisked in at the end gives Sapporo-style richness and gloss.
