The Perfect Bowl of Ramen

Serves 1
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Directions

  1. 1Boil water for soft-boiling eggs and making ramen broth.
  2. 2Boil water for soft-boiling eggs and making ramen broth.
  3. 3Boil water for soft-boiling eggs and making ramen broth.
  4. 4To the pot, add 2 cups of water (or chicken stock), about a tablespoon of Better Than Bouillon, and about a teaspoon of garlic.
  5. 5To the pot, add 2 cups of water (or chicken stock), about a tablespoon of Better Than Bouillon, and about a teaspoon of garlic.
  6. 6To the pot, add 2 cups of water (or chicken stock), about a tablespoon of Better Than Bouillon, and about a teaspoon of garlic.
  7. 7Grate in fresh ginger, going a little heavy-handed if desired.
  8. 8Grate in fresh ginger, going a little heavy-handed if desired.
  9. 9Grate in fresh ginger, going a little heavy-handed if desired.
  10. 10Add a heaping tablespoon of miso broth concentrate.
  11. 11Add a heaping tablespoon of miso broth concentrate.
  12. 12Add a heaping tablespoon of miso broth concentrate.
  13. 13Add a few dashes of soy sauce and bring the broth to a boil.
  14. 14Add a few dashes of soy sauce and bring the broth to a boil.
  15. 15Add a few dashes of soy sauce and bring the broth to a boil.
  16. 16Once the water is at a rolling boil, gently add the eggs and boil for 6 minutes.
  17. 17Once the water is at a rolling boil, gently add the eggs and boil for 6 minutes.
  18. 18Once the water is at a rolling boil, gently add the eggs and boil for 6 minutes.
  19. 19While eggs are boiling, wash and chop bok choy, cutting off most of the white part and leaving a little.
  20. 20While eggs are boiling, wash and chop bok choy, cutting off most of the white part and leaving a little.
  21. 21While eggs are boiling, wash and chop bok choy, cutting off most of the white part and leaving a little.
  22. 22Chop green onion for garnish.
  23. 23Chop green onion for garnish.
  24. 24Chop green onion for garnish.
  25. 25Once the broth is boiling, add ramen noodles to the broth.
  26. 26Once the broth is boiling, add ramen noodles to the broth.
  27. 27Once the broth is boiling, add ramen noodles to the broth.
  28. 28When eggs are done, immediately transfer them to an ice bath for 2 minutes.
  29. 29When eggs are done, immediately transfer them to an ice bath for 2 minutes.
  30. 30When eggs are done, immediately transfer them to an ice bath for 2 minutes.
  31. 31Cook noodles for 3 minutes.
  32. 32Cook noodles for 3 minutes.
  33. 33Cook noodles for 3 minutes.
  34. 34Right at the end of noodle cooking, add the chopped bok choy.
  35. 35Right at the end of noodle cooking, add the chopped bok choy.
  36. 36Right at the end of noodle cooking, add the chopped bok choy.
  37. 37Turn off the heat and add corn to the broth.
  38. 38Turn off the heat and add corn to the broth.
  39. 39Turn off the heat and add corn to the broth.
  40. 40Place two slices of white American cheese into a ramen bowl.
  41. 41Place two slices of white American cheese into a ramen bowl.
  42. 42Place two slices of white American cheese into a ramen bowl.
  43. 43Add the ramen (noodles, broth, bok choy, corn) on top of the cheese in the bowl.
  44. 44Add the ramen (noodles, broth, bok choy, corn) on top of the cheese in the bowl.
  45. 45Add the ramen (noodles, broth, bok choy, corn) on top of the cheese in the bowl.
  46. 46Mix the ramen until all the cheese melts, creating a creamy broth.
  47. 47Mix the ramen until all the cheese melts, creating a creamy broth.
  48. 48Mix the ramen until all the cheese melts, creating a creamy broth.
  49. 49Top with toasted sesame oil.
  50. 50Top with toasted sesame oil.
  51. 51Top with toasted sesame oil.
  52. 52Add a little chili crunch to the top.
  53. 53Add a little chili crunch to the top.
  54. 54Add a little chili crunch to the top.
  55. 55Garnish with green onion.
  56. 56Garnish with green onion.
  57. 57Garnish with green onion.
  58. 58Peel the soft-boiled eggs (crack from the wider bottom part) and place them in the ramen bowl.
  59. 59Peel the soft-boiled eggs (crack from the wider bottom part) and place them in the ramen bowl.
  60. 60Peel the soft-boiled eggs (crack from the wider bottom part) and place them in the ramen bowl.

Ingredients

  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tablespoon Better Than Bouillon
  • 1 tablespoon Better Than Bouillon
  • 1 tablespoon Better Than Bouillon
  • 1 teaspoon garlic
  • 1 teaspoon garlic
  • 1 teaspoon garlic
  • fresh ginger, grated
  • fresh ginger, grated
  • fresh ginger, grated
  • 1 heaping tablespoon miso broth concentrate
  • 1 heaping tablespoon miso broth concentrate
  • 1 heaping tablespoon miso broth concentrate
  • dashes soy sauce
  • dashes soy sauce
  • dashes soy sauce
  • bok choy, washed and chopped
  • bok choy, washed and chopped
  • bok choy, washed and chopped
  • green onion
  • green onion
  • green onion
  • ramen noodles
  • ramen noodles
  • ramen noodles
  • corn
  • corn
  • corn
  • 2 slices white American cheese
  • 2 slices white American cheese
  • 2 slices white American cheese
  • toasted sesame oil
  • toasted sesame oil
  • toasted sesame oil
  • chili crunch
  • chili crunch
  • chili crunch
  • 1 tablespoon or two Kewpie mayo
  • 1 tablespoon or two Kewpie mayo
  • 1 tablespoon or two Kewpie mayo

Equipment

potgraterice bathramen bowl

Tips

  • Use garlic instead of fresh garlic for a milder flavor.
  • Boil eggs for 6 minutes for a soft-boiled egg.
  • Add bok choy and corn at the end of cooking the noodles.
  • Crack soft-boiled eggs from the wider bottom part to release air and make peeling easier.
  • If you don't like too much spice but enjoy chili crunch flavor, use a mild brand.
  • For an alternative to cheese, add a tablespoon or two of Kewpie mayo for a delicious flavor.