Ingredients
Broth:
- 4 cups chicken broth
- 2 cups beef broth
- 2 oz fresh ginger, sliced
- 3 spring onions, chopped
- 1 large sheet dried kelp (about 1 cup when cooked)
Miso Mixture:
- 1/4 cup miso
- 1/8 cup mirin
- 6 tbsp rice vinegar
- 3/4 tbsp oil
Toppings:
- 1 can Oregon’s Choice Smoked Chinook
- 2 packets ramen noodles (or your favorite instant ramen)
- 4 soft-boiled eggs
- Bok choy
- Fresh cilantro
- Optional: corn or other favorite toppings
Instructions
Make the Broth
In a large pot, combine chicken broth, beef broth, ginger, spring onions, and kelp. Bring to a boil, then reduce heat and simmer for 1 hour.
Cook the Eggs
While broth simmers, bring a separate pot of water to a boil. Gently lower eggs into the water, reduce heat to a simmer, and cook for 8 minutes. Remove eggs and let cool, then peel.
Prepare the Miso Mixture
In a small bowl, whisk together miso, mirin, rice vinegar, and oil.
Combine Broth and Miso
After the broth has simmered for 1 hour, remove the ginger, onions, and kelp (optional). Stir in the miso mixture until fully incorporated. Add chopped bok choy.
Cook the Noodles
Prepare ramen noodles according to package instructions.
Assemble the Ramen Bowls
Divide noodles among bowls. Pour hot miso broth over noodles. Top with smoked Chinook, soft-boiled eggs, bok choy, cilantro, and optional corn.
Serve immediately and enjoy your smoky, savory ramen!