You are craving ramen, but you are too lazy to go to the restaurant? You really want ramen so bad, but you don’t know where to start? I got you covered with this easy and delicious ramen recipe. The noodles and broth are comforting, while the vegetables add a pop of color and make this meal highly nutritious! The plus? You can cook it in under 20 minutes!



  • 2 tbsp miso paste
  • 1 knob (1 inch) ginger, grated
  • 3 garlic cloves


  • 2 bok choi
  • 1 cup snap peas
  • 1 cup maitake
  • 4 oz ramen noodles
  • 1 tbsp sesame oil
  • 2 eggs
  • 3 cups boiling water


  • Spring onion, thinly sliced
  • Sesame seeds
  • 1 tbsp sesame oil
  • 1 tbsp Chili flakes



  1. In a mortar, crush the miso paste, ginger, and garlic until it forms a paste.


  1. In a pot, bring salted water to a boil. Cook your ramen according to the packaging (2-3 minutes). Once cooked, drain the pasta. Reserve.
  2. Bring a pot of water to a boil. Toss your veggies in it for 1 minute. Drain the vegetables. Shock them in a bowl of iced water.
  3. In a pan on medium-high heat, drizzle sesame oil. Stir in your mushrooms for 5 to 7 minutes, until crispy.
  4. Bring a pot of water to a boil. Place the eggs in the pot. Cover the pot—Cook for 5 minutes.
  5. Once cooked, peel the shell of the eggs. Cut in half.
  6. Drizzle sesame oil in a pan on medium heat and stir in the chili flakes. Cook for 3 minutes. Reserve.


  1.  In a bowl, add 1 tbsp of the paste. Dilute it with 1 ½ cup of boiling water, stirring consistently.
  2. Add your noodles.
  3. Top with the veggies, mushrooms, and egg.
  4. Drizzle chili oil. Add spring onions. Sprinkle sesame seeds.


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