Miso Noodle Soup with Soft Boiled Egg
4 servings of egg noodles or ramen (I used fresh egg noodles)
8 cups chicken broth
2 teaspoons instant dashi granules (This is what I used)
1 tablespoon soy sauce
4 tablespoons red miso paste (Such as this one)
1 bunch of bok choy
some ready to eat fish cakes (Kamaboko), whatever kind you prefer
In a medium saucepan filled with cool tap water, place the eggs in the pot before heating on the stove. When the water comes to a full boil, let the eggs cook another 3 to 4 minutes (depending on how cooked you want your eggs to be). Remove eggs with a slotted spoon and run them under cold tap water until completely cool to the touch. Remove the shells and cut each egg in half, length wise.
Meanwhile, cook the egg noodles to el dente according to the package’s instructions. Remove noodles from water and equally divide them into 4 serving bowls.
In another clean medium saucepan, heat the chicken broth with the dashi, soy sauce and miso paste to a boil. Place the bok choy and fish cakes into the broth. When the broth returns to a boil, remove from heat and arrange the veggies, fish cakes and soft boil egg on top of the noodles. Equally divide the soup in each bowl and serve hot.