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Split Pea Ramen with Jammy Egg & Chili Oil
Ingredients
Split Pea Broth
- 1 Tbsp olive or avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 Tbsp white miso paste
- 1 Tbsp soy sauce or tamari
- 1 cup dry split peas, green or yellow
- 4 cup vegetable or chicken broth
- 2 cup water
- 1/2 – 1 tsp chili crisp or chili garlic sauce
- salt, to taste
Ramen & Toppings
- 4 soft-boiled eggs
- 10-12 oz ramen noodles, fresh or dried
- 4 scallions, thinly sliced
- chili oil or chili crisp, for drizzling
- nori sheets or nori strips, optional
- sesame seeds, for garnish
Instructions
- Make the Split Pea Broth: Heat oil in a large pot over medium heat. Sauté onion for 5–7 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant. Stir in miso, soy sauce, split peas, broth, and water. Bring to a boil, then reduce to a simmer and cook 25–30 minutes, or until split peas are completely tender.
- Blend the Broth: use an immersion blender to purée the soup until completely smooth and creamy. (Or transfer to a blender in batches.) Taste and adjust with salt, soy sauce, or a touch of chili crisp for depth and heat. If too thick, thin with a splash of broth or water.
- Cook the ramen: Bring a separate pot of water to a boil. Cook noodles according to package directions. Drain and divide between bowls.
- Assemble the Bowls: ladle hot split pea broth over the noodles. Top with jammy eggs, scallions, a drizzle of chili oil/chili crisp, and sesame seeds. Add nori if you like extra umami.
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