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To make a delicious Miso Ginger Ramen, you will need the following main ingredients: - 4 cups vegetable broth - 2 tablespoons miso paste (white or yellow) - 1 tablespoon soy sauce - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 2 packs of ramen noodles - 1 cup baby bok choy, halved - 1 carrot, julienned - 1 tablespoon sesame oil - Salt and pepper to taste These ingredients create a rich and savory broth that perfectly complements the ramen noodles and vegetables. Jammy eggs add a creamy texture to the ramen. For the jammy eggs, you only need: - 2 soft boiled eggs Cooking them just right gives you that perfect runny yolk which enhances the dish. Garnishes can take your ramen to the next level. Consider these optional add-ins: - Chopped green onions - Sesame seeds for garnish These toppings not only add flavor but also make your ramen look beautiful. Feel free to get creative with other garnishes, like chili flakes or nori! Start by heating sesame oil in a large pot over medium heat. Once hot, add minced garlic and grated ginger. Sauté them for one minute until they smell great. Next, pour in four cups of vegetable broth. Bring this mix to a gentle simmer. Now, stir in two tablespoons of miso paste and one tablespoon of soy sauce. Make sure the miso dissolves fully. Let it simmer for five to seven minutes to mix all the flavors well. While the broth simmers, bring a small pot of water to a boil. Carefully add two eggs and boil them for six to seven minutes. This gives you jammy yolks. Once cooked, place the eggs in an ice bath for a few minutes. This step helps with peeling. Back to the broth! Add one cup of halved baby bok choy and one julienned carrot. Cook them in the broth for two to three minutes until they soften. Then, add the ramen noodles. Cook according to the package instructions, usually three to four minutes. Once done, taste the broth and adjust with salt and pepper. After the eggs have cooled, gently peel them. Cut each egg in half to reveal the soft yolk inside. This is the perfect touch for your ramen. Now, it's time to serve! Divide the ramen, bok choy, and carrots into two bowls. Place the jammy egg halves on top of each bowl. Finally, garnish with chopped green onions and a sprinkle of sesame seeds. Enjoy your delicious homemade miso ginger ramen! To get the perfect jammy eggs, timing is key. Start by boiling your water. Once it’s at a rolling boil, gently add the eggs. Boil them for 6 to 7 minutes. This gives you that soft, runny yolk. After boiling, quickly place the eggs in an ice bath. This stops the cooking process and makes peeling easier. When they are cool, gently tap the eggs to crack the shell. Peel them slowly to avoid tearing the white. Enjoy that delightfully creamy yolk! Your broth is the heart of this ramen. To boost its flavor, use high-quality vegetable broth. Miso paste adds depth, so pick a good one. White or yellow miso works best. You can also add a splash of soy sauce for umami. Fresh ginger and garlic bring warmth and zest. For an extra kick, try adding a teaspoon of chili paste or flakes. These small changes can elevate your dish into something special. No matter your skill level, this recipe is easy to follow. Start by prepping all your ingredients. Chop the bok choy and carrots in advance. This makes cooking faster and smoother. When cooking, keep an eye on your broth. Stir occasionally to prevent sticking. Taste your broth before serving. Adjust salt and pepper to your liking. If you want a richer flavor, add more miso. Lastly, don’t rush. Enjoy the process and have fun creating your ramen! {{image_2}} You can easily add protein to your miso ginger ramen. Chicken, shrimp, or tofu work great. To use chicken, cook it in the broth until fully done. For shrimp, add them in the last few minutes to keep them tender. If you prefer tofu, use firm tofu. Cut it into cubes and pan-fry until golden. Then, add it to your ramen for extra flavor and texture. This ramen is easy to adapt for vegetarians and vegans. Just use vegetable broth and skip the eggs. You can replace the eggs with avocado slices for creaminess. Add more veggies like mushrooms or spinach for flavor and nutrition. You can also use miso paste made from soybeans for a completely plant-based dish. Switching up the vegetables can bring new flavors to your ramen. Instead of baby bok choy, try spinach, kale, or snap peas. Each vegetable adds a unique taste. You can also add corn, bell peppers, or mushrooms. Just remember to cook them until they are tender but still crisp, keeping the dish fresh and vibrant. After enjoying your delicious miso ginger ramen, you might have some left. I recommend storing it in an airtight container. Keep the broth and noodles separate if possible. This way, the noodles stay firm and do not get mushy. Store your ramen in the fridge for up to three days. When it's time to eat again, reheat the broth in a pot. This keeps the flavors fresh. You can add a splash of water if it seems too thick. Heat the noodles separately in a bowl of hot water for a few minutes. This way, they regain their texture. Once warmed, combine everything and top with your jammy eggs and garnishes. If you want to save your ramen for later, freezing is a great option. Place the broth in a freezer-safe container. You can also freeze the cooked noodles, but they may get softer. For best results, freeze them separately. Your ramen can last for about one month in the freezer. When ready to eat, thaw the broth in the fridge overnight and reheat as mentioned before. I recommend using white or yellow miso paste for this recipe. White miso has a sweet and mild flavor. Yellow miso is a bit stronger but still pleasant. Both types mix well with the broth and enhance its taste. You can find these in most grocery stores or Asian markets. To make jammy eggs, boil them for exactly 6-7 minutes. I use a timer to be precise. After boiling, place them in an ice bath for a few minutes. This helps stop the cooking. Once cooled, peel the eggs gently. You’ll get a soft, creamy yolk that is perfect for ramen. Yes, you can use instant ramen noodles if you're short on time. They work great and cook quickly. Just follow the package instructions. Instant noodles absorb flavors well, making them a tasty option for this dish. Enjoy the ease of making a delicious meal! You can make a delicious bowl of miso ginger ramen with ease. We covered key ingredients, step-by-step instructions, and helpful tips. You learned how to perfect jammy eggs and enhance the broth's flavor. Don't forget the variations to suit your taste or dietary needs. Proper storage and reheating will keep your ramen fresh and tasty. Dive in, experiment, and enjoy this comforting meal anytime. Embrace your cooking journey and create a dish you'll love to share!

Miso Ginger Ramen with Jammy Eggs

Savor the deliciousness of homemade Miso Ginger Ramen with Jammy Eggs! This comforting recipe combines rich flavors from miso paste and fresh ginger with fresh veggies, perfect for a cozy night in. In just 30 minutes, you can enjoy a warm bowl topped with soft-boiled eggs and sesame seeds. Ready to elevate your home cooking? Click to discover the full recipe and bring delightful ramen to your table tonight!
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Ingredients
  

4 cups vegetable broth

2 tablespoons miso paste (white or yellow)

1 tablespoon soy sauce

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

2 packs of ramen noodles

2 soft boiled eggs (jammy)

1 cup baby bok choy, halved

1 carrot, julienned

1 green onion, chopped

1 tablespoon sesame oil

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).

    Pour in the vegetable broth, bringing it to a gentle simmer. Stir in the miso paste and soy sauce until fully dissolved. Let it simmer for about 5-7 minutes to blend the flavors.

      While the broth is simmering, bring a small pot of water to a boil. Carefully add the eggs and boil for exactly 6-7 minutes for jammy yolks. Remove them and place them in an ice bath for a few minutes before peeling.

        In the broth, add the baby bok choy and julienned carrot, cooking for an additional 2-3 minutes until tender.

          Add the ramen noodles to the simmering broth and cook according to package instructions (typically around 3-4 minutes).

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

              Divide the ramen, bok choy, and carrots into bowls. Halve the jammy eggs and place them on top of the ramen.

                Garnish with chopped green onions and sesame seeds before serving.

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