From the Field Kitchen
Quick and simple
Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add the ramen noodles and let cook on medium heat for about a minute, or until almost cooked according to packet instructions.
In a separate bowl, combine the miso paste and steal a few tablespoons of hot water from the saucepan. Stir the miso and water together till you get a smooth runny paste.
When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt to your liking.
Trim the Pak Choi and finely chop the spring onion. Add the pack choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over the top. Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds. Enjoy!
Recipe from Great British Chefs