Easy Spicy Miso Ramen

When I say that I used to eat ramen every single Sunday I am telling the truth. I would wake up craving it, waiting until the place I ordered from opened. I love slurping the noodles with the salty broth, and of course the star of the show was the runny marinated egg. My husband even gave me a set of ramen bowls and spoons for Christmas one year, and it was honestly one of the best gifts I’ve ever received.

As much as I would love to eat ramen every day, as my diet has changed I’ve outgrown the ramen obsession and now when I order it from restaurants I feel pretty sick after. Traditional ramen has a lot of pork fat and msg in it that doesn’t settle well in my stomach. Fortunately, this easy homemade ramen recipe is extremely satisfying and fills the ramen void in my life. You can easy make this vegetarian by omitting the bacon and using a vegetarian broth, but I think the little bit of bacon fat gives it the flavor of traditional ramen without it overpowering the soup. You can use traditional ramen noodles too, but for this dish I used whole buckwheat udon noodles and I really liked them!

Here’s how you make it.

Ingredients:

For the egg:

• 4 pasture raised eggs

• 1 tablespoon coconut sugar

• 1 inch ginger sliced

• 2 cloves garlic smashed

• 1/4 cup coconut aminos or soy sauce

• 1 1/2 cups water

For the soup

• 6 cups chicken stock

• 1 cup coconut milk

• 2 head baby boy choy sliced thin

• 3 pieces thick cut bacon chopped

• 1 medium shallot diced

• 1/4 cup coconut aminos or soy sauce

• 1/4 cup white miso paste

• 3 tablespoons chili paste

• 1 tablespoon chili flakes

• 1 tablespoon sesame oil

• 1 tablespoon ginger grated

• 6 cloves garlic minced

• Noodles of choice

• Green onions & sesame seeds to top

Instructions:

For the egg

• Soft boil the eggs in a pot of water for 6 minutes. Immediately transfer to an ice bath and let cool. Once the eggs are cool enough to handle peel of the shells. You can add a tablespoon of white vinegar to the boiling water if you are concerned about peeling them.

• Meanwhile, add the coconut aminos or soy sauce to a small sauce pan on medium heat and add the garlic, ginger, and coconut sugar. Heat and stir together until the sugar has dissolved. Turn off the heat and add the water. Transfer the eggs to jar or container and pour the sauce over. Cover and let sit for 3 hours. If longer, place in the refrigerator.

For the soup

• Heat a large pot over medium high heat and add the bacon. Cook until longer pink (5ish mins) and add the garlic, ginger, shallot, and red pepper flakes. Cook another couple minutes, then add the chili paste and miso. Cook another minute and add the broth and coconut milk. Whisk together until the miso and chili paste has fully dissolved.

• Let the soup simmer for 15-20 minutes. Meanwhile cook your noodles according to the package instructions. 5-10 mins before serving add the bok choy to the soup and let the leaves wilt. Place the noodles in a bowl and spoon the broth over. Add the egg, whatever toppings you’d like, and enjoy!