- Bean sprouts , bamboo shoots , corn, spinach, green onion
- Ramen noodles
- Soy sauce
- Miso paste
Cooking the eggs
Place the whole, unbroken eggs in a medium saucepan and fill with water to cover the eggs by 1 inch. Turn up the heat and when it boils, turn off the heat and let the eggs rest in the hot water for 10 minutes. Immediately use a slotted spoon (keep the hot water in the pot) to remove the eggs and peel the egg under cold running water. Cut each egg in half.
Cooking vegetablesIf using fresh spinach: Add the spinach to the hot water in the pot. Let it sit for 1 minute. Use a slotted spoon (keep the water hot in the pot!) To remove the spinach. Rinse the spinach with cold water. Use your hands to squeeze the spinach leaves to remove as much water as possible. If using frozen spinach, thaw the spinach, then squeeze the leaves with your hands to remove as much water as possible.To cook the bean sprouts briefly, add the bean sprouts to the same hot water in the pot. Let it sit for 1 minute. Use a skimmer to remove the bean sprouts. Again, keep the hot water in the pot!
Cooking Ramen noodlesBring the same pot of water back to a boil and add the ramen noodles. Cook according to the instructions on the package (most ramen noodles take only 3 minutes to cook.) Drain and rinse with cold water to stop cooking.
Divide the noodles, hard boiled eggs, bamboo shoots , corn, spinach and bean sprouts in 4 large bowls.
Making Miso SoupIn a large saucepan, add the miso, dashi, and soy sauce. Bring to a boil over high heat. Remove from heat and stir in the miso. Taste the soup and add 1 to 2 tablespoons of miso if desired. Ladle of soup into each bowl. Coat each bowl with the green onions.
- Choose the miso based on your flavor; red miso (AKA) for those who prefer strong flavors and white miso (SHIRO) for those who prefer a lighter taste.
- Combine your favorite types of vegetables! There are no exact rules.
- 4 eggs
- 1 cup of bean sprouts
- 280g of dry ramen noodles
- 1/2 cup canned sliced bamboo shoots
- 1/2 cup fresh, frozen or canned corn kernels
- 1/3 cup fresh or frozen leaf spinach
- 2 teaspoons of dashi granules
- 1 tablespoon of soy sauce or as required
- 4 tablespoons of miso paste
- 1 finely chopped green onion