Gluten Free Miso Ramen Soup with Pak Choi and Egg
This is really easy to make and easy to customise to your personal preferences. It is a great soup to warm and fill you up all year round.
Credited to: Coeliac UK
Kcal: 607.2
Difficulty: Pretty easy
Serves 4
10 mins prep
10 mins cooking time
Ingredients
500g rice noodles*
4 free-range egg, soft boiled
2 Pak choi, trimmed
4 spring onions, finely chopped
Chilli oil, to serve
1 tbsp of toasted sesame seeds
1 litre of water
4 tbsp red miso paste*
1 tsp sesame oil
Salt and white pepper to taste
Notes: *Please check our online food and drink information for suitable products.
Method
- Pour 1 litre of water into a saucepan. Bring to the boil. Add the noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
- In a separate little bowl, combine the red miso with a few tablespoons of hot water taken from the saucepan. Stir the miso and water together until you get a smooth runny paste.
- When the noodles are almost cooked, lower the heat and stir in the miso solution, and sesame oil. Taste and adjust the seasoning with salt and pepper, if necessary.
- Add the pak choi into the simmering soup, letting it poach gently with the noodles. Cook until the pak choi is tender.
- Carefully scoop the noodles and pak choi into a bowl before pouring the soup and adding the boiled egg cut in half.
- Finish with a drizzle of chill oil and a sprinkle of spring onions and toasted sesame seeds.
Nutritional information per serving
Kcal
607.2
Fat
10.4g
Carbs
107.8g
Protein
16.3g
Fibre
1.6g
Sugars
2.9g
