15-Minute Miso Butter Ramen

Ingredients

For 1 servings

• •2 c. à soupe (28 g) unsalted butter
• •1 c. à soupe (20 g) white miso paste
• •1 clove garlic, grated or finely minced
• •1 1/2 cups (360 ml) tap water
• •1 c. à soupe (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

Method

1. 1.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.
2. 2.Add ramen and cook, stirring occasionally, until noodles are just softened, about 3 minutes.
3. 3.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.
4. 4.Transfer to a large bowl. Top with the eggs and scallions, if using. Drizzle with more chili crisp, if desired.