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- 4 cups vegetable broth - 2 tablespoons miso paste (choose white or yellow for a milder flavor) - 1 tablespoon soy sauce - 1 tablespoon fresh ginger, finely grated - 2 cloves garlic, minced - 2 packs of ramen noodles (fresh or dried) - 2 soft boiled eggs (jammy style) - 1 cup baby bok choy, halved - 1 carrot, cut into thin julienne strips - 1 green onion, finely chopped - 1 tablespoon sesame oil - Salt and pepper to taste - Sesame seeds for garnish Choosing high-quality ingredients makes a big difference. For miso, I like using white or yellow. They both offer a mild taste. Fresh ramen noodles give a better texture than dried ones. If you want a gluten-free option, look for rice noodles. If you have dietary restrictions, you can replace soy sauce with tamari for a gluten-free option. For the broth, use mushroom broth for a deeper flavor. If you are vegan, swap the eggs with sliced avocado for creaminess. Always pick fresh veggies for the best taste. 1. First, take a large pot and warm up the sesame oil over medium heat. 2. Add the minced garlic and grated ginger. Sauté for about one minute. You want them fragrant but not burnt. 3. Gradually pour in the vegetable broth. Increase the heat and bring it to a gentle simmer. 4. Now, add the miso paste and soy sauce. Stir well until both dissolve into the broth. 5. Let the broth simmer for five to seven minutes. This helps the flavors blend nicely. 1. In a small pot, bring water to a rolling boil. 2. Gently add the eggs to the boiling water. Cook them for exactly six to seven minutes. This will give you the jammy yolk. 3. Once done, quickly place the eggs in an ice bath. This stops the cooking. Let them cool for a few minutes before peeling. 1. To your simmering broth, add the halved baby bok choy and julienned carrots. Cook for two to three minutes. The veggies should be tender yet bright. 2. Now, introduce the ramen noodles to the pot. Stir them into the broth. Cook according to the package instructions, usually three to four minutes. They should be al dente. 3. After the noodles are cooked, taste the broth. Adjust the seasoning with salt and pepper if needed. 4. To serve, divide the ramen, bok choy, and carrots into two bowls. 5. Carefully halve the jammy eggs and place them on top of the ramen. Make sure the yolks face up. 6. Finally, garnish each bowl with chopped green onions and sprinkle sesame seeds for extra flavor and crunch. To make a jammy egg, timing is key. For a soft yolk, boil the eggs for 6-7 minutes. If you want a firmer yolk, extend the time to about 8 minutes. Always place the eggs in ice water after boiling. This stops the cooking. It also makes peeling easier. To peel without damage, gently tap the egg on a hard surface. Roll it lightly to crack the shell. Start peeling at the wider end for the best results. To boost flavor, add toppings. Sliced radishes, bamboo shoots, or seaweed work well. You can also sprinkle chili flakes for heat. For extra saltiness, a dash of soy sauce works great. Remember, taste your broth before adding more salt. You want a balance of flavors. Avoid burning the broth. Keep the heat on medium and stir often. If the broth burns, the flavor can turn bitter. Next, don’t overcook the vegetables. They should be tender but still bright. Cooking them for 2-3 minutes keeps their crunch. {{image_4}} You can add protein to your ramen for extra flavor. Chicken, tofu, or shrimp work well. If using chicken, cook it in the broth for about 10 minutes. For shrimp, add them in the last 3 minutes of cooking. Tofu should be cubed and simmered for 5 minutes. Adjust cooking times to ensure all proteins are cooked through without becoming tough. If you want a vegetarian or vegan dish, swap ramen noodles for rice noodles. You can also use vegetable broth instead of chicken broth. For proteins, opt for tofu or tempeh. These options keep the dish flavorful and satisfying without meat. Change your broth by using different styles of miso. White miso gives a sweet flavor. Yellow miso has a richer taste. You can also add spices like chili flakes for heat or herbs like cilantro for freshness. Each choice brings unique flavors to your ramen and makes it your own. To keep your ramen fresh, store it in the fridge. Use airtight containers. This helps prevent the noodles from drying out. Keep the broth and noodles together for best results. If you have extra eggs, store them separately in a small container. They stay fresh longer that way. Reheat your ramen gently on the stove. Pour the broth into a pot and heat it slowly. Add the noodles and vegetables once the broth is hot. This keeps the noodles from getting mushy. If using a microwave, heat in short bursts. Stir often to keep the heat even. You can prep your ramen ahead of time. Cook the broth and store it in the fridge. Prepare the vegetables and keep them separate. Boil the eggs and store them in their shells. This keeps everything fresh. When you’re ready to eat, just combine and heat! Yes, you can use instant ramen. Instant ramen is quick and easy. It cooks fast and is often cheaper. However, fresh ramen has a better texture. Fresh ramen gives a nice chew and holds broth well. Instant ramen can break down quickly. If you choose instant, cook it for less time. This way, it stays firm. If you don't have miso, try tahini or almond butter. These can add creaminess but may change the taste. You can also mix soy sauce with a little peanut butter. Another option is using vegetable bouillon for saltiness. Each choice brings a different flavor, so taste as you go! To add heat, try chili oil or hot sauce. You can mix in fresh chili peppers too. Sriracha works great for a quick kick. If you prefer, add red pepper flakes while cooking. Start with a small amount, then taste. Adjust until it reaches your desired spice level. You now have a complete guide to making delicious homemade ramen. We covered all the essential ingredients and how to choose the best ones. You learned step-by-step instructions for simmering your broth and cooking those perfect jammy eggs. I shared tips to avoid common mistakes and ways to customize your ramen with different proteins and flavors. Now, you can enjoy a tasty bowl of ramen that fits your needs. Get ready to impress your family or friends with this satisfying meal!

Miso Ginger Ramen with Jammy Eggs

Savor the comforting flavors of Miso Ginger Ramen with Jammy Eggs in just 30 minutes! This delicious recipe combines vibrant vegetables, hearty ramen, and rich broth infused with miso and ginger for a warming meal. Perfectly crafted soft boiled eggs elevate this dish, making it a standout favorite. Ready to create this culinary masterpiece? Click through to discover the full recipe and enjoy every delightful bite!
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Ingredients
  

4 cups vegetable broth

2 tablespoons miso paste (choose white or yellow for a milder flavor)

1 tablespoon soy sauce

1 tablespoon fresh ginger, finely grated

2 cloves garlic, minced

2 packs of ramen noodles (fresh or dried)

2 soft boiled eggs (jammy style)

1 cup baby bok choy, halved

1 carrot, cut into thin julienne strips

1 green onion, finely chopped

1 tablespoon sesame oil

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

In a large pot, warm the sesame oil over medium heat. Add the minced garlic and freshly grated ginger, sautéing for about 1 minute until fragrant, ensuring not to let them burn.

    Gradually pour in the vegetable broth, increasing the heat to bring it to a gentle simmer. Stir in the miso paste and soy sauce, ensuring both are fully dissolved into the broth. Let the mixture simmer for about 5-7 minutes to allow the flavors to meld beautifully.

      Meanwhile, bring a small pot of water to a rolling boil. Gently add the eggs to the boiling water and cook for exactly 6-7 minutes, achieving that perfect jammy yolk. Once done, transfer the eggs to an ice bath to halt the cooking process. Let them cool for a few minutes before peeling.

        To the simmering broth, add the halved baby bok choy and julienned carrots. Cook for an additional 2-3 minutes until the vegetables are tender yet still vibrant.

          Introduce the ramen noodles to the pot, stirring them into the broth. Cook according to the package instructions, which usually takes around 3-4 minutes, until they are perfectly al dente.

            Once the noodles are cooked, taste the broth and adjust the seasoning with salt and pepper as necessary.

              To serve, divide the ramen, bok choy, and carrots into two bowls. Carefully halve the jammy eggs and place the halves atop the ramen, yolks facing up for a beautiful presentation.

                Finish by garnishing each bowl with the chopped green onions and a sprinkle of sesame seeds for an extra touch of flavor and crunch.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2