15-Minute Miso Butter Ramen

• servings: 1 serving
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 tablespoons (28 g) unsalted butter

1 tablespoon (20 g) white miso paste

1 clove garlic, grated or finely minced

1 1/2 cups (360 ml) tap water

1 tablespoon (15 ml) reduced-sodium soy sauce

1 (3-ounce; 85 g) package. instant ramen noodles, seasoning packets discarded

1 medium baby bok choy (about 2 ounces; 60 g), cut into 1-inch pieces (1 cup)

1/2 teaspoon chili crisp, plus more for serving, optional

1/2 teaspoon light brown sugar, optional

Soft-boiled egg for serving, optional

Sliced scallions for serving, optional

Directions

In a 10-inch skillet, melt butter over medium heat. Whisk in miso and garlic; cook, stirring constantly, until miso is smooth and garlic is fragrant, about 1 minute. Whisk in water and soy sauce and bring to a simmer.

Add ramen and cook, stirring occasionally, until noodles are just softened, about 3 minutes.

Add bok choy and cook, stirring occasionally, until bok choy is tender and sauce has thickened slightly to coat noodles, about 2 minutes. Remove from heat. Stir in chili crisp and brown sugar, if using.

Transfer to a large bowl. Top with the eggs and scallions, if using. Drizzle with more chili crisp, if desired.

Nutrition

• Calories: 735 kcal
• Total Fat: 45 g
• Saturated Fat: 23 g
• Unsaturated Fat: 0 g
• Cholesterol: 248 mg
• Sodium: 3018 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 22 g