Miso soup with ramen noodles and egg
10 | 10 Asian cuisine with Vroni Lutz
Preparation
Dissolve the miso paste in some boiling water, fry the pak choi and Chinese spinach then deglaze with soy sauce. Cook the noodles. Poach the eggs. Add the noodles, spring onions, pak choi and Chinese spinach to the miso broth and place the eggs on top.
- 50 g miso paste
- 200 g ramen noodles
- 4 eggs
- 2 small pak choi (halved)
- 1 tbsp soy sauce
- 3 spring onions
- 200 g Chinese spinach (4-cm-long stalks and leaves)
- 1 small red chilli pepper (finely chopped)
