Ramen bowl

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 1

This ramen recipe layers silky miso broth, a sizzling egg and tender greens with soft noodles, all finished with a drizzle of fiery sriracha or crispy chilli oil. It’s a speedy, soul-warming bowl that’s ready in under 30 minutes.

Ingredients
Method

½ tbsp sesame oil
1 Burford Buff egg
1 tsp white miso paste
450ml chicken stock
1 packet instant ramen noodles
15g spinach or kale
1 small bok choy

To serve

Sriracha or crispy chilli oil

Recipe Card

Heat the sesame oil in a large frying pan on a medium to low heat. Crack an egg on the side of the pan, leaving room to add the noodles. Allow to sizzle before adding the miso paste.

Pour chicken stock slowly over the paste and stir, mixing it through, leaving the egg at the side of the pan.

Now add noodles, allow them to soak up the stock and give them a little stir for 2 minutes. Now add spinach and bok choy, cook for a further 3 minutes.

Drizzle with sriracha or crispy chilli oil and serve.

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