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Heat vegetable oil over medium heat for 2 minutes in a large pot. Add in chopped onion, sliced tomato, shiitake mushrooms and minced garlic. (If you use dried shiitake mushroom, make sure to rehydrate them by pre-soaking them in water for at least 20 minutes before use). Stir and cook for 5 minutes until the tomatoes are soft and mushy.
Add in water and bring it to a boil. Stir in miso paste and peanut butter, and dissolve into the soup. Simmer uncovered for 5 minutes.
Add the ramen noodles in the soup and cook for 2-3 minutes until soft. Stir the noodles occasionally with chopsticks to prevent them from sticking together.
In a small pot, bring water to a boil. Add eggs and cook for 6 minutes while continuously stirring the eggs clockwise in the boiling water for the first minute so the egg yolk sits right in the centre.
Once done, remove the eggs and immediately place them in an ice water bath for a few minutes.
Peel the shells and cut eggs in half.
Divide and pour the ramen soup with noodles evenly into two large bowls.
Add in corn, bean sprouts, chopped scallions, and soft-boiled egg on top. Sprinkle sesame seeds on top and serve hot.