April 21, 2026

Smoked Umami Veggie Ramen

Ingredients

The Base:

• 1 Jar: Tsar Nicoulai x Good Eggs Fish Stock

• 1 tbsp: White or yellow miso paste (adds body)

• 1 tsp: Fresh grated ginger

• 1 clove: Garlic, minced


The Noodles & Veggies:

• 2 portions: Fresh ramen noodles (Sun Noodle or similar)

• 1 cup: Shiitake mushrooms, sliced

• 2 cups: Baby bok choy, halved lengthwise

• 1/2 cup: Shredded carrots or sliced radishes for crunch

• Optional: 2 soft-boiled "6-minute" eggs


The Finishers:

• Green onions: Thinly sliced

• Toasted sesame oil: A light drizzle

• Chili crunch: For heat

• Nori sheets: Tucked into the side (optional)


Instructions

  1. Infuse the Broth: In a medium pot, bring the Fish Stock to a gentle simmer. Do not let it boil vigorously, as you want to preserve the delicate notes. Whisk in the miso paste, ginger, and garlic until smooth. Keep warm on low heat.

  2. Prep the Veggies: While the broth simmers, lightly sauté the shiitake mushrooms in a pan with a drop of oil until golden (about 4 minutes). In the last 2 minutes, add the bok choy to the pan with a splash of water to steam it slightly until vibrant green.

  3. Cook the Noodles: Boil a separate pot of water and cook your ramen noodles according to the package instructions (usually 2–3 minutes for fresh). Drain well.

  4. Assemble: Divide the cooked noodles between two deep bowls. Pour the hot infused fish stock over the noodles.

  5. Garnish: Arrange the sautéed mushrooms, bok choy, and carrots on top. Add your soft-boiled egg if using. Finish with a drizzle of sesame oil, plenty of green onions, and a spoonful of chili crunch.


    Classic Caviar or Smoked Trout Roe Garnish: a small dollop on top of the soft-boiled egg right before serving adds a salty, luxurious pop that complements the smoked stock perfectly.