Prep Time

15

minutes

Cook Time

10

minutes

Makes

4

Servings

HOW IT’S MADE

This zesty take on Maruchan Spicy Miso Flavor Bowl features a savory soy-marinated soft-boiled egg, coconut milk, ginger, lime juice, shredded carrots, kimchi, fresh cilantro and sesame seeds.

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  • 2 bowls of Maruchan Taste of Asia Spicy Miso Flavor Sukiyaki Ramen Bowls
  • 1 cup soy sauce
  • 1 cup water
  • 2 tbsp sugar
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 1 tsp sesame oil
  • 4 eggs
  • 6 fl oz unsweetened coconut milk
  • 1 tbsp ginger, minced
  • 2 tbsp lime juice
  • 1 tbsp carrot, shredded
  • 2 tbsp kimchi, chopped
  • 1/2 tsp sesame seeds, toasted
  • 1 tsp cilantro leaves
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Gather Ingredients

Soft-Boil Eggs & Prepare Soy Marinade

Boil 3 inches of water in a medium pot and once boiling, gently place 2 eggs in the water with a spoon. Simmer for 6 minutes. Cool, peel, and halve each egg. Combine soy sauce, water, sugar, ginger, garlic, and sesame oil in a bowl and whisk. Marinate soft-boiled eggs in the soy marinade for 10 minutes.

Cook Noodles

Remove the lids of the Taste of Asia Spicy Miso Flavor Bowl packages and both packets from each. Add packet #1, 3 fl oz of coconut milk, 1 tbsp of ginger, 1 tbsp of lime juice, and water to the fill line in each bowl and microwaving on high for 3 minutes. Let cool for 1 minute before adding packet #2. Stir until fully combined.

Divide & Serve

Split the seasoned noodles into bowls. Top with shredded carrots, kimchi, sesame seeds, fresh cilantro and the soy marinated soft-boiled egg.