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Le Chaudron recipe
Bouillon ramen miso
Miso ramen
⏱ 30 minServes 2Medium350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
120 g (4 oz)ramen noodles
2eggs
1 L (4¼ cups)chicken stock
2 tbspmiso paste
1 tbspsoy sauce
100 g (3½ oz)bean sprouts
100 g (3½ oz)bok choy
1carrot
2scallions
1 tspsesame oil
- 120 g (4 oz) ramen noodles
- 2 eggs
- 1 L (4¼ cups) chicken stock
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 100 g (3½ oz) bean sprouts
- 100 g (3½ oz) bok choy
- 1 carrot
- 2 scallions
- 1 tsp sesame oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Lower the eggs into boiling water and cook for exactly 6½ minutes (set whites, runny yolks).
- Plunge into ice water, then peel carefully under cold water.
- Heat the chicken stock in a large saucepan, add the soy sauce and bring to a simmer.
- Meanwhile, cook the ramen noodles in another pot of boiling water for 4 minutes. Drain and rinse.
- Cut the carrot into matchsticks, halve the bok choy, slice the scallions and rinse the bean sprouts.
- When the broth is hot (not boiling), whisk the miso into a ladleful of it.
- Stir it back into the broth off the heat (miso shouldn't boil).
- Divide the noodles between 2 large bowls, pour over the broth and add the halved eggs, vegetables and garnishes. Drizzle with sesame oil.
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