Ingredients

• Ramen noodles - 6 oz
• White miso paste - 2 tbsp
• Chicken stock - 1 cup
• Dried seaweed - 3 oz
• Bamboo shoots - 2 oz
• Bean sprouts - 2 oz
• Egg, hard boiled and sliced - 2 oz

Preparation

Ramen Noodles are precooked and ready to use. Defrost noodles under running water or blanch in hot water for 1-2 minutes. Remove and drain excess water.

In a small sauce pot, combine white miso paste and chicken stock. Let it come to a simmer.

Add in dried sea weed, bamboo shoots, and bean shoots

Add noodles into broth, simmer for 2 minutes, top with hardboiled egg and serve.