15-Minute Miso Butter Ramen

Ingredients

2 tablespoons (28 g) unsalted butter
1 tablespoon (20 g) white miso paste
1 clove garlic, grated or finely minced
1 1/2 cups (360 ml) tap water
1 tablespoon (15 ml) reduced-sodium soy sauce
1 (3-ounce; 85 g) package. instant ramen noodles, seasoning packets discarded or saved for another use
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

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.

Serious Eats / Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Add ramen and cook, stirring occasionally, until noodles are just softened, about 3 minutes.

Serious Eats / Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
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.

Serious Eats / Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Transfer to a large bowl. Top with the eggs and scallions, if using. Drizzle with more chili crisp, if desired.

Serious Eats / Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle