Equipment
Ingredients
Aromatics & Vegetables
- 5 ml sesame oil, toasted
- 1 garlic, minced
- 1 fresh ginger, grated
- 2 scallions, thinly sliced, whites and greens separated
- 40 g shiitake mushrooms, stems removed, thinly sliced
- 60 g baby bok choy, halved lengthwise
Broth & Noodles
- 450 ml vegetable broth, low sodium preferred
- 10 ml soy sauce
- 1 instant ramen noodles, discard half of the seasoning packet
Proteins & Garnishes
- 1 large egg
- 10 g chili crisp
Nutrition (per serving)
Method
Prepare all vegetables and aromatics. Separate the sliced scallion whites from the greens. Set the greens aside for garnishing.
Place a medium saucepan over medium heat and add the sesame oil. Once warm, add the scallion whites, minced garlic, grated ginger, and sliced shiitake mushrooms. Saute for 2 minutes until fragrant and the mushrooms begin to soften.
Pour the vegetable broth and soy sauce into the saucepan. Add exactly half of the instant ramen seasoning packet, reserving or discarding the rest. Increase the heat to high and bring the liquid to a rolling boil at 100C/212F.
Drop the dried ramen noodle block and the halved baby bok choy into the boiling broth. Cook for 1 minute, then use chopsticks to gently separate the noodle block as it begins to soften.
Reduce the heat to medium-low to maintain a gentle simmer. Crack the egg directly into the center of the broth, taking care not to break the yolk. Cover the saucepan and poach for exactly 2 minutes. The egg white should be completely opaque while the yolk remains runny, keeping the internal temperature below 74C/165F.
Carefully slide the noodles, vegetables, and poached egg into a deep serving bowl. Pour the hot, aromatic broth over the top. Garnish with the reserved scallion greens and a spoonful of chili crisp.
Chef's Notes
- Using only half the included seasoning packet significantly reduces the sodium load while allowing the fresh aromatics and soy sauce to take center stage.
- For a richer, creamier broth, stir a slice of American cheese or a teaspoon of Japanese mayonnaise into the soup base just before transferring to the bowl; it emulsifies the liquids beautifully.
- Do not walk away once the noodles are in the water. Because instant noodles are pre-cooked and dehydrated, they go from a perfect al dente bite to mush in less than a minute.
- The residual heat from the broth will continue to cook the egg yolk slightly after plating, so aim to pull the soup off the heat while the yolk is still quite soft.
