Ingredients
Method
- Soft-boil the eggs for 6½ minutes, cool in cold water, then peel and halve.
- Drain and rinse the noodles.
- Melt the butter in a saucepan over medium heat and cook the garlic for 1 minute until fragrant.
- Whisk in the miso, then slowly pour in the broth. Simmer for 3 minutes.
- Add the bok choy and noodles and heat through for 1 to 2 minutes.
- Stir in the sesame oil, divide into bowls and top with the eggs, spring onion, chilli crisp and black pepper.
Notes
Whisk the miso into a little warm broth first so it dissolves smoothly, and never let the soup boil hard once the miso is in.
By replacing traditional wheat ramen noodles (approx 65g carbs) with Qetoe Low Carb Noodles, we have reduced the carbohydrate content of this dish significantly while maintaining the satisfying, thick, chewy mouthfeel of authentic udon-style noodles.
