Ingredients
Salt and pepper, to taste
3 teaspoons sesame oil, divided
2 eggs
1/2 medium onion, chopped
1-inch piece ginger, peeled and finely chopped
2 teaspoons black sesame seeds
3 tablespoons soy sauce
4 cups chicken or vegetable broth
2 tablespoons white miso
2 cups shredded green cabbage
1 cup bell peppers peppers, sliced
3 to 4 green onions plus more for garnish, sliced
1 large carrot, thinly sliced into ribbons or grated
½ cup sliced snow peas
2 blocks ramen noodles
Directions
Fill a small saucepan with water, then add eggs and cover the pan. Bring to a boil, then turn off heat. Keep lid on saucepan for 5 minutes.
Prepare a small bowl with water and ice. After 5 minutes (for a soft boiled egg with a slightly runny yolk), remove eggs from pan and place in the ice water. Once cool, take out of ice water and remove shells.
In a large stockpot over medium-high heat, warm the sesame oil. Once hot, add onion and ginger. Cook for 5 minutes, until onions are translucent.
Add garlic powder, stirring frequently for 1 minute. Whisk in soy sauce, broth and miso. Cover and let simmer for 15 minutes.
Add salt, taking care to add a little at a time, tasting with each addition, as the saltiness of the miso, broth and soy sauce may vary.
Finally, add ramen noodles and turn off heat (the heat from the soup will soften the noodles). If you prefer the veggies more cooked than crisp, add to the broth with the noodles.
To serve, split noodles and broth into bowls. Top with sliced eggs and prepared veggies. Sprinkle with black sesame seeds. We added some quick-pickled red onion on the side, too!
If you can’t find plain ramen noodles (we like Lotus Foods brand), use a ramen soup package. Discard the spice packet and use the plain noodles!
Macros: Calories: 470, Fat: 18 g, Carbs: 58 g, Fibre: 11 g, Protein: 25 g