30-minute Red Miso Ramen Bowls with Soft Boiled Eggs

Preheat oven to 425 F.

Place the onion (still in one piece) and ginger rounds onto a cast iron skillet or on a cookie sheet and bake in the preheated oven until charred, 10 minutes.

Cook ramen noodles according to package directions. When done, place noodles into 4 serving bowls.

In a large pot, add the stock, onion/ginger, dashi and soy sauce and bring it all to a boil. Let it simmer for 7-8 minutes. Remove from heat and stir in the miso. Taste and add more miso if needed.

Place the baby bok choy and shiitake mushrooms (if using), into the serving bowls with the ramen. Ladle stock over the top.

Finish the soup with a sprinkle of bean sprouts, fresh cilantro, sriracha/hoison, scallions and finally, place your soft boiled egg on top. Put a lime wedge on the side and enjoy!

Notes:

*To soft boil an egg: Bring a small pot filled with water to a boil and turn the heat down to a gentle simmer. Carefully lower the eggs into the simmering water using a slotted spoon. Set the timer for 9 minutes. After 9 minutes, remove the eggs from the water and place right into an ice bath to cool them. Peel the egg and slice it in half (carefully) and place in soup.

**Dashi: Dashi is Japanese bonito fish stock. You can find it in specialty stores and sometimes in the Asian food section of your grocery store, depending on how well stocked it is. La Fuji Mama can show you how to make your own, too!

Inspired by steamykitchen.com.