chelsea'srecipes

Boil and drain a package of ramen noodles. You can even use the instant variety if you’d like, sans weirdo MSG packet. Drain and set the cooked noodles aside for later in the recipe.

2. Roast your selected vegetables, and cook your meat. A little bit of sesame oil goes a long way.

3. Bring your stock to a boil and place a few tablespoons of miso paste in an empty bowl. You can’t just mix the miso directly in, so remove about a quarter cup of boiling water and whisk it together with the miso paste, then pour that back into the larger pot. Keep it at a simmer.

4. Soft-boil an egg — about six minutes should do it. If you’re feeling ambitious, marinate it as the Japanese do.

5. Put your ramen, vegetables, meat, and egg in a bowl. Garnish with sliced scallions and ladle in your broth. Top with a healthy dose of Sriracha.