Miso ramen with all the trimmings recipe

Ingredients

• 4 eggs
• 10 oz (285 g) dried ramen noodles
• ½ cup (200 g) fresh or canned bamboo shoots, sliced
• ½ cup (170 g) fresh or canned corn kernels, drained
• 1/3 cup (80 g) defrosted frozen or fresh spinach
• 8 cups (2 liters) store-bought or homemade Meat or Vegetable Stock
• 2 teaspoons instant dashi granules
• 1 tablespoon soy sauce, or to taste
• 4 tablespoons fresh miso paste
• 1 cup (100 g) fresh bean sprouts
• 2 green onions (scallions), finely chopped
• 4 teaspoons chilli oil (optional)

• Top with store bought barbeque cha-siu pork
• Enoki mushrooms
• Sliced Japanese fish cakes
• Snow peas
• Spinach leaves
• Firm tofu, diced

1. Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat to medium and let the eggs cook for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.
2. Return the same pot of water to a boil. Add the ramen noodles and cook for 3 minutes, until the noodles are cooked through. Drain and rinse with cold water to stop the cooking.
3. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.
4. In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chilli oil, if desired.