Japanese · Dinner
Spicy Miso Noodle Soup
Ramen-style noodle soup built on a spicy miso-pork broth, finished with seared ground pork, wilted bok choy, a soft-boiled egg and scallions. The base blends white and red miso with spicy bean paste and garlic for deep savoury heat that clings to chewy wheat noodles.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
712Calories
42.1gProtein
37.2gFat
48.8gCarbs
6.4gSugar
4.1gFiber
2713mgSodium
336mgChol
12.1gSat Fat
898mgPotassium
141mgCalcium
4.9mgIron
1.4mcgVitamin B12
18mgVitamin C
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Mince the garlic and grate the ginger, slice the scallion, halve the bok choy lengthwise, and boil water for the egg.
2
Boil
Cook the egg 6.5 minutes in boiling water for a jammy yolk, then transfer to cold water and peel.
3
Sear
Heat vegetable oil in a small skillet over medium-high heat and sear the ground pork for 3–4 minutes, breaking it into crumbles, until browned.
4
Simmer
Pour stock and water into a saucepan, whisk in white and red miso, and simmer gently for 5 minutes without boiling hard.
5
Build
Pour the hot broth into a bowl, add drained noodles, top with pork, bok choy, halved egg and scallion, then drizzle chili oil and soy sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground pork
- 5.2 oz75g, about 1 individual noodle nest fresh ramen noodles
- 4 tbsp4 tbsp white miso
- 2 tbsp2 tbsp red miso
- 2 tbsp2 tbsp doubanjiang
- 2 cup480ml chicken stock
- 1 cup240ml water
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 22 eggs
- 11 baby bok choy
- 22 scallion
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp soy sauce
