My new obsession in making ramen for lunch using miso and udon. I add bean sprouts for nutrition and crunch and top with a soft-boiled egg. If I want more protein, I add a can of oil-packed tuna. It’s a classy treat in the middle of my work day.
1 bundle of udon
1 cup bean sprouts
3-5 tbsp. miso paste
sesame oil to taste
chili oil to taste
1 egg, soft-boiled
Bring water to a boil in a small pot, and cook the egg for seven min. Remove and set aside. Peel when cool and slice in half.
Place the udon in the boiling water and time-cook according to packet instructions (about 10 min. typically).
When udon is cooked, pour a serving portion of the boiling water into a bowl and stir the miso and chili and sesame oil into this water. Add the other ingredients, and top with the egg.