A comforting bowl of steaming ramen broth with al dente noodles, topped with silky miso‑glazed avocado halves that are lightly charred for a smoky depth, finished with a medley of fresh vegetables, soft‑boiled egg, and crunchy sesame‑seed garnish.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Ingredients:
200 g Ramen noodles (fresh or dried)
2 large Ripe avocados
2 Tbsp White miso paste
1 Tbsp Soy sauce
1 Tbsp Mirin
1 tsp Sesame oil
1 tsp Maple syrup or honey
½ tsp Rice vinegar
1 clove Garlic, minced
½ tsp Ginger, grated
2 tsp Vegetable oil (for grilling)
4 cups Chicken or vegetable broth
2 Tbsp Soy sauce (for broth)
1 Tbsp Miso paste (for broth)
1 Tbsp Sake (optional)
1 cup Fresh baby bok choy, halved
½ cup Shiitake mushrooms, sliced
½ cup Carrot, julienned
2 Soft‑boiled egg
2 Tbsp Green onions, sliced
1 Tbsp Sesame seeds, toasted
½ sheet Nori sheets, cut into strips
optional, for garnish Fresh cilantro leaves
Instructions:
- 1. Prepare the miso glaze: In a small bowl whisk together white miso, soy sauce, mirin, sesame oil, maple syrup, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
- 2. 2. Slice the avocados in half lengthwise, remove the pits, and gently scoop out a thin rim of flesh (about ¼‑inch) to create a shallow cup that will hold the glaze.
- 3. 3. Brush each avocado half generously with the miso glaze, reserving a spoonful for finishing later.
- 4. 4. Heat a grill pan or cast‑iron skillet over medium‑high heat and add the vegetable oil. Place the avocado halves cut‑side down and grill for 2‑3 minutes until beautiful grill marks appear. Flip, brush with a little more glaze, and grill the flesh side for another 1‑2 minutes. Remove from heat and set aside.
- 5. 5. While the avocados are grilling, make the broth: In a medium pot bring the broth to a gentle simmer. Stir in soy sauce, miso paste, and sake (if using) until the miso dissolves completely. Keep the broth at a low simmer.
- 6. 6. Add the bok choy, shiitake mushrooms, and carrot to the broth. Cook for 3‑4 minutes until the vegetables are just tender but still vibrant.
- 7. 7. Meanwhile, bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually 2‑3 minutes for fresh noodles, 4‑5 minutes for dried). Drain and rinse briefly under warm water to stop cooking.
- 8. 8. Assemble the bowls: Divide the cooked noodles among two deep bowls. Ladle the hot broth and vegetables over the noodles.
- 9. 9. Place one miso‑glazed avocado half on each bowl, arranging it so the glossy glaze faces up. Drizzle the remaining glaze over the avocado for extra shine.
- 10. 10. Halve the soft‑boiled eggs and place one half in each bowl. Sprinkle sliced green onions, toasted sesame seeds, nori strips, and cilantro (if using) over the top.
- 11. 11. Serve immediately, encouraging diners to mix the avocado into the broth for a velvety, umami‑rich experience.