Nigella Lawson's Fabulous Ramen-For-One Recipe

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Step 1

1. Put the dried shiitake in a saucepan that has a tight-fitting lid. Add the ginger matchsticks and pour in the cold dashi; bring to a boil, then clamp on the lid, lower the heat, and let it simmer for 15 minutes.

Step 2

Fill the saucepan with water again, bring to a boil, add the egg, and simmer for 6½ minutes, by which time the yolk will be set around the edge but still have a bit of ooze in the middle.

Step 3

When the egg is ready, pour out the boiling water, then run cold water from the tap into the pan until the egg has cooled enough to peel.

Step 4

While the broth’s simmering, trim the ends of the baby bok choy, tear off the leaves, and separate the stems into one pile and the leaves into another.

Step 5

Quarter the radishes lengthwise. When the broth’s had its 15 minutes, bring it to a rolling boil, and add the bok choy stems and the quartered radishes.

Step 6

Let it come back to a boil, then add the bok choy leaves and turn off the heat. Now add the miso and soy sauce and a drop of sesame oil, and put the lid back on.

Step 7

Meanwhile, put a saucepan of water on for the noodles; these take hardly any time. So, toward the end of the broth’s 15 minutes’ simmering time, cook the noodles following the package instructions, then drain and refresh under a cold running tap and leave in the strainer or colander.

Step 8

Put the drained noodles into a bowl and pour the broth and vegetables over them. Cut the egg in half lengthwise, then add both halves to the soup.

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