Bok Choy & Turnip-Miso Ramen with Soy Sauce Eggs
By Dishing Up the Dirt
Use this recipe as a guide to re-create your best seasonal ramen bowl goodness.
Ingredients
Soy Eggs
- 1/2 cup water
- 3/4 cup reduced sodium soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 6 hard boiled (or soft boiled) eggs, peeled
Ramen:
- 6 ounces ramen noodles
- 1 Tablespoon toasted sesame oil
- 4 garlic scapes, diced (can sub with garlic cloves)
- 1 Tablespoon freshly grated ginger
- 4 cups water
- 3 Tablespoons white miso paste
- 1 1/2 Tablespoons reduced sodium soy sauce
- 1 teaspoon chili paste
- 1 small bunch of salad turnips, greens removed (save for another use) and cut into 1/2 inch chunks
- 1-2 heads of baby bok choy, stems roughly chopped and greens cut into thin strips (about 8 cups)
- 3-4 radishes, thinly sliced
- handful of micro greens
- toasted sesame seeds for serving
- salt and pepper to taste
Overview
Prep Time
20 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 1
Whisk together the water, soy sauce, vinegar and sugar in a deep bowl. Add the hard boiled eggs and marinated in the fridge for 2 hours, make sure all the eggs are submerged in the soy mixture.
Step 2
Cook the ramen noodles in a pot of boiling water until al dente. Drain and set aside.
Step 3
In a large dutch oven or saucepan heat the sesame oil over medium heat. Add the garlic scapes and ginger and cook, stirring often, until fragrant. About 3 minutes. Add the water, miso, soy sauce, chili paste and turnips. Bring to a boil. Reduce heat to medium-low, and simmer until the turnips are tender, about 15 minutes. Stir in the bok choy stems and cook for about 3 minutes longer. Add the leaves and continue to simmer until tender, about 3 minutes. Add the ramen noodles and stir well.
Step 4
Remove the eggs from the marinade and slice in half. Set aside.
Step 5
Divide the soup between bowls, top with radishes, toasted sesame seeds, micro greens and the soy eggs. Sprinkle with salt and pepper to taste and enjoy.
Notes
- Prep-time doesn’t include the marinating time for the eggs. The eggs need at least 2 hours to soak up all the flavors from the marinade so plan accordingly!
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
