Sunrise Noodles

Adapted from Wan, Gok (2013). Sunrise Noodles. From Gok's Wok: Fast, Fresh, Healthy Asian Recipes.

This recipe is similar to the ramen I posted a few weeks ago, but instead of a rich, garlicky broth, this noodle bowl features a light, miso broth. Add some wilted bok choy, a few crushed peanuts, and a soft-boiled egg, and you've got a delicious meal waiting for you.

Sunrise Noodles

What you'll need

- 1 bunch ramen noodles*

- 2 soft boiled eggs

- 1 tbsp minced garlic (roughly 3 cloves)

- 1 tbsp minced ginger

- 2-3 heads of baby bok choy, roughly chopped 

- 1 hot pepper, finely chopped (I used a serrano pepper, but jalapenos are good too)
- 1/2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp miso (soybean) paste (more or less depending on how strong you like it)
- 700 mL water
- chopped peanuts (for garnish)

*I find that one bunch of ramen noodles is enough for two servings, so these ingredients reflect what you'll need for two bowls of sunrise noodles. If you're looking for ramen noodles, you can usually find them in the international aisle of the grocery store. The package that mine came, as well as a picture of the miso paste I used, are both pictured below.

Sunrise Noodle Ingredients

Ramen Noodles

Miso (soybean) Paste

How to make it

1. Chop and mince all of your veggies. This recipe cooks fairly quickly, so you want to be ready.

2. Boil noodles until tender (according to package directions) and set aside.

3. Soft boil your eggs and set aside. I like the yolk to be runny, but you can cook them for longer if you prefer a hard yolk.

4. Make miso stock by dissolving miso paste in the boiling water. Add the garlic, ginger, and hot pepper and let simmer for a few minutes.

5. Add the boy choy, fish sauce, and soy sauce to the miso mixture and simmer for a few more minutes until the boy choy wilts and becomes tender. 

6. Divide the cooked noodles between two bowls. Set eggs in the bowl as well and cover with hot broth. Top with chopped peanuts and enjoy!