Fragrant, delicate broth with ramen noodles, bok choy and a poached egg on top.
4 cups low-sodium chicken stock
2 Tbsp white miso paste
2 tsp low-sodium soy sauce
1 tsp freshly grated ginger
1 large clove garlic or 1-2 garlic scapes, chopped
2 packages instant ramen noodles (3 oz each) – flavor packets discarded, or 6 oz rice noodles
8 oz bok choy leaves
4 large eggs
- Whisk stock, miso paste, soy sauce, ginger, and garlic together in a stockpot and bring to a boil. Add noodles and bok choy, cover, and cook until noodles begin to soften, 1 to 2 minutes, stirring to separate.
- Reduce heat to low. Crack eggs onto noodles, being careful not to break yolks. Cover the pot and poach eggs for 3 to 4 minutes.
- Carefully divide ramen and eggs among 4 bowls, making sure not to break yolks. Garnish each bowl with chili sauce, toasted sesame oil, and green onions to taste.
Recipe orginally from Women’s Health Magazine.