Miso ramen bowls

Name: Miso ramen bowls
Cook time: 15 min
Yield: 4

with egg and charred corn

Ready in around 15 mins

RECIPE FACT:

Did you know, slurping shows an appreciation of taste and is not by any means impolite when eating noodles?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE EGGS:

Fill a pot with cold water, place the eggs in the pot and bring to a rolling boil over a high heat. Once boiling reduce heat to medium and simmer gently for 4 mins for a soft-boiled egg or 1-2 mins longer for more cooked. Remove the pot from the heat and place eggs under cold running water to cool. Once cool, peel and cut in half.
2. TO PREPARE THE NOODLES:

Add the hokkien noodles to a bowl, pour over boiling water from the kettle and gently separate the noodle strands with a fork. Drain well into a sieve.
3. TO PREPARE THE VEGETABLES:

Cut the root end off the bok choy and discard. Separate the leaves, cutting any larger leaves in half lengthways through the stalk and keep any smaller leaves whole. Slice the spring onions finely on the diagonal and finely slice the mushrooms.
4. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and cook for 2-3 mins stirring occasionally to create a char. Remove from the pan, and cover to keep warm. Add the bok choy and mushrooms then cook for a further 1-2 mins. Add the noodles, and half the spring onion and gently stir to combine. Pour in the miso broth and cook for 1-2 mins until reduced slightly.
TO SERVE:

Arrange noodles, vegetables and egg halves into bowls pouring over any miso broth. Sprinkle over the corn, toasted shallots and nori sprinkle and remaining spring onion. Mix altogether to eat.