A deeply umami-rich broth served with ramen noodles, bok choy, soft-boiled eggs, and corn.
Boil the eggs for 6 minutes, then peel them carefully.
Cook the ramen noodles according to package instructions.
Bring 1 liter of water to a boil and dissolve the miso paste in it.
Steam the bok choy for 3 minutes directly in the broth.
Place the ramen noodles in bowls.
Pour the broth over the noodles and top with bok choy, corn, and halved eggs.
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