Rich miso broth with noodles, soft-boiled eggs and nori. Warming, savoury and deeply satisfying.
45 minTotal time
4Serves
3Steps
JapaneseCuisine
Method
Build broth
Simmer stock with ginger and garlic 15 minutes. Strain.
Why: Aromatic base infuses the broth.
Cook from hereSeason
Whisk miso and soy into hot broth off the boil — never boil miso.
Why: Boiling miso kills its delicate flavour.
Cook from hereAssemble
Cook noodles, divide among bowls. Ladle broth over. Top with egg, pork, nori and spring onions.
Why: Toppings make each bowl a complete meal.
Cook from here
Chef's tip
Marinate soft-boiled eggs in soy and mirin overnight for classic ajitsuke tamago.
