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Kimchi & Barley Miso Ramen
with Soft-Boiled Eggs & Asian Pear
25 MIN
2 Servings
From the Test Kitchen
Miso ramen, with its extra depth of umami flavor, is a much-loved variation on standard ramen. This recipe uses rich, fragrant barley miso (made from fermented soybeans and barley). To put a Korean twist on the Japanese dish, we’re making a quick kimchi with napa cabbage and crisp Asian pear. The sweetness of the pear perfectly balances the heat of the gochugaru (Korean chile flakes) in the kimchi’s marinade. We’re mixing some of the kimchi into the broth and serving the rest on top of each bowl, alongside silky soft-boiled eggs.
Get Plans-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
2 Farm Eggs
-
¾ lb Fresh Ramen Noodles
- 4 cloves Garlic
- 2 Scallions
- 1 Asian Pear
- ½ lb Napa Cabbage
- 3 Tbsps Barley Miso Paste
- 2 Tbsps Rice Vinegar
- 2 Tbsps Soy Glaze
- 1 Tbsp Sesame Oil
-
1 Tbsp Kimchi Ramen Spice Blend (Gochugaru, Granulated Sugar, Black Sesame Seeds & White Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Cook & peel the eggs:
Heat a large pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Core the pear and cut into matchsticks. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. In a bowl, combine the miso paste, soy glaze and half the vinegar; whisk to combine.
3
Make the kimchi:
In a large bowl, combine the cabbage, pear, white bottoms of the scallions, sesame oil, remaining vinegar and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4
Make the broth:
While the kimchi marinates, in the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until browned and fragrant. Add the miso mixture and 4 cups of water. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and heated through. Add half the kimchi and stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.
5
Cook the noodles:
While the broth simmers, add the noodles to the medium pot of boiling water, gently stirring to separate; cook 2 to 3 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Set aside in a warm place.
6
Plate your dish:
Slice the peeled eggs in half; season with salt and pepper. Divide the broth between the bowls of cooked noodles. Top with the sliced eggs and remaining kimchi. Garnish with the green tops of the scallions and as much of the remaining spice blend as you’d like. Enjoy!
1
Cook & peel the eggs:
Heat a large pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Core the pear and cut into matchsticks. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. In a bowl, combine the miso paste, soy glaze and half the vinegar; whisk to combine.
3
Make the kimchi:
In a large bowl, combine the cabbage, pear, white bottoms of the scallions, sesame oil, remaining vinegar and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4
Make the broth:
While the kimchi marinates, in the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until browned and fragrant. Add the miso mixture and 4 cups of water. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and heated through. Add half the kimchi and stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.
5
Cook the noodles:
While the broth simmers, add the noodles to the medium pot of boiling water, gently stirring to separate; cook 2 to 3 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Set aside in a warm place.
6
Plate your dish:
Slice the peeled eggs in half; season with salt and pepper. Divide the broth between the bowls of cooked noodles. Top with the sliced eggs and remaining kimchi. Garnish with the green tops of the scallions and as much of the remaining spice blend as you’d like. Enjoy!
Tips from Home Chefs