I love a good ramen bowl. I make them with salmon, all kinds of vegetables... but when I'm eating alone or in a hurry (or the pantry is mostly bare!), this scaled down version is still delicious, filling, and nutritious.
The runny egg yolk mixes with the butter miso sauce to create a silky smooth coating for the noodles.
Soy glaze brings a bit of sweetness and the chili crisp adds a crunch and spice. If I have black sesame seeds, I'll sprinkle them on top along with the white sesame seeds, if not, it's fine.
By cooking the egg in the noodle water, you save on pots. You can steam the egg in a fine mesh strainer suspended in the pot above the water, then as soon as the egg is done, add the noodles to the still-boiling water.
Scroll down for the printable recipe.
8-Minute Egg Ramen Bowls with Chili Crisp and Soy Glaze
Fill a large saucepan with water, add salt, and bring to a boil. Place the egg in a fine mesh strainer and set over the boiling water. Cover and steam for 7 or 8 minutes, then put in a small bowl of ice water for a minute until cool enough to peel.
Add the ramen noodles to the still-boiling water and cook according to the package instructions (usually 3 or 4 minutes). Use tongs to remove the noodles from the water (or drain them) and put them in a serving bowl. Toss the noddles with the butter and miso paste.
Peel the egg and slice in half. Set in the bowl on top of the ramen. Drizzle with balsamic glaze, add a few dollops of chili crisp, chopped chives, and sesame seeds.
Note: I love to add sliced avocado or Persian cucumbers to my bowls if I have them. You can also add shredded carrots, sliced radishes. And an additional protein like seared tuna or salmon, sliced chicken or beef. The dish is very versatile and a great way to clean out the fridge a bit too!
