This miso noodle soup serves up the flavors of traditional Asian-style dishes such as ramen but comes together quickly so you can enjoy a comforting meal with less time spent in the kitchen. Top with crunchy vegetables and a soft-cooked egg with a velvety center. Use any of your favorite Japanese-style noodles in this soup such as ramen, udon or somen.
Yield: 4 servings
- 4 large eggs, room temperature
- 2 cups shredded napa cabbage
- 1/2 cup shredded carrot
- 2 teaspoon fresh lime juice
- 1/2 teaspoon fine sea salt
- 6 cups prepared chicken stock
- 2 tablespoons red miso
- 1 clove garlic, grated
- 16 ounces Japanese-style noodles (ramen, udon or somen), cooked according to package directions
- cilantro for garnish
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Fill a medium saucepan halfway with water, and bring to a boil over high heat. Add the eggs, and then more water if not completely submerged. Once the water returns to a boil, reduce the heat to simmer the eggs.
Cook for 4 to 5 minutes for runny yolks. Alternatively, steam the eggs in an Instant Pot pressure cooker. Set to steam under high pressure for 4 minutes. Manually release the pressure once the eggs are done cooking. Transfer the eggs to a bowl of ice water and prepare the rest of the soup.
Place the cabbage and carrots in a medium bowl. Add the lime juice and salt. Toss the ingredients together and set aside.
Bring the chicken stock to a boil in a medium soup pot over high heat. Reduce the heat to a simmer, and whisk in the miso and garlic.
Peel and halve each egg.
Divide the noodles between four bowls. Fill with about 1½ cups of stock. Top each with the vegetables and then an egg. Garnish with cilantro and serve warm.
This article originally appeared in the January/February 2023 issue of Chickens magazine.