Bok Choy & Turnip-Miso Ramen with Soy Sauce Eggs

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.

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