Make Some Miso Noodle Soup With A Soft Egg!

This delicious miso noodle soup is quick to make, comforting and topped with crunchy vegetables and a velvety soft-cooked egg.

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by Lori RiceFebruary 27, 2023
PHOTO: Lori Roce

This miso noodle soup serves up the flavors of traditional Asian-style dishes such as ramen but comes together quickly so you can enjoy a comforting meal with less time spent in the kitchen. Top with crunchy vegetables and a soft-cooked egg with a velvety center. Use any of your favorite Japanese-style noodles in this soup such as ramen, udon or somen. 

Yield: 4 servings

Ingredients

  • 4 large eggs, room temperature
  • 2 cups shredded napa cabbage
  • 1/2 cup shredded carrot
  • 2 teaspoon fresh lime juice
  • 1/2 teaspoon fine sea salt
  • 6 cups prepared chicken stock
  • 2 tablespoons red miso¬†
  • 1 clove garlic, grated
  • 16 ounces Japanese-style noodles (ramen, udon or somen), cooked according to package directions
  • cilantro for garnish

Read more: Salt-cured egg yolks let you preserve your hens’ harvest!


Preparation

Fill a medium saucepan halfway with water, and bring to a boil over high heat. Add the eggs, and then more water if not completely submerged. Once the water returns to a boil, reduce the heat to simmer the eggs. 

Cook for 4 to 5 minutes for runny yolks. Alternatively, steam the eggs in an Instant Pot pressure cooker. Set to steam under high pressure for 4 minutes. Manually release the pressure once the eggs are done cooking. Transfer the eggs to a bowl of ice water and prepare the rest of the soup. 

Place the cabbage and carrots in a medium bowl. Add the lime juice and salt. Toss the ingredients together and set aside. 

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Bring the chicken stock to a boil in a medium soup pot over high heat. Reduce the heat to a simmer, and whisk in the miso and garlic. 

Peel and halve each egg. 

Divide the noodles between four bowls. Fill with about 1¬Ĺ cups of stock. Top each with the vegetables and then an egg. Garnish with cilantro and serve warm.¬†

This article originally appeared in the January/February 2023 issue of Chickens magazine.


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