Miso Sesame Ramen with Bok Choy & Spicy Fried Eggs

Miso Sesame Ramen

with Bok Choy & Spicy Fried Eggs

30 MIN
$21.99 2 Servings
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From the Test Kitchen

For this rich, creamy ramen, you'll top the springy noodles with a savory broth flavored with tahini and white miso paste, then finish it off with chili crisp-fried eggs.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Miso Sesame Ramen with Bok Choy & Spicy Fried Eggs
Title
  • 2 Pasture-Raised Eggs
  • ½ lb Ramen Noodles
  • 10 oz Baby Bok Choy
  • 1 cup Chicken Bone Broth
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Tahini
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 1 Tbsp Soy Sauce
  • 4 tsps Chili Crisp Seasoning
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. In a bowl, whisk together the miso paste, tahini, soy sauce, and 3/4 cup of water until combined.
Cook the noodles
2 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.

Make the broth
3 Make the broth

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and softened. Carefully add the bone broth and miso-tahini mixture. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

Fry the eggs & serve your dish
4 Fry the eggs & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be; spread into an even layer. Crack the eggs on top of the chili crisp, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Carefully divide the broth between the bowls of cooked noodles. Serve the finished noodles topped with the fried eggs (including any chili oil from the pan). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. In a bowl, whisk together the miso paste, tahini, soy sauce, and 3/4 cup of water until combined.
2 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.

Cook the noodles
Make the broth
3 Make the broth

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and softened. Carefully add the bone broth and miso-tahini mixture. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Fry the eggs & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be; spread into an even layer. Crack the eggs on top of the chili crisp, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Carefully divide the broth between the bowls of cooked noodles. Serve the finished noodles topped with the fried eggs (including any chili oil from the pan). Enjoy!

Fry the eggs & serve your dish
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