Healthy Instant Noodles with Miso Pickled Eggs
Pickled eggs are something that has been done in both East and the West.
Today's recipe is the East version of pickled eggs. You can "preserve" eggs in Miso, Soy sauce, Shio koji and it is VERY easy and VERY tasty!
In this recipe we've used our soy-free chickpea miso but you can totally do this with soy miso or any kind of miso of your choice.
To start, we need boiled eggs and there is a little tip for this. To avoid eggs to crack while boiling, there are two things you can do.
One is to bring the egg to room temperature before boiling. If you put a cold egg in boiling water it will crack.
The other way is to boil the egg from cold water. Perhaps most people will be keeping their eggs in the refrigerator so the second way might help with saving time so that you don't need to wait for the egg to thaw in room temperature.
If you are curious how to make the pickled eggs with Shio Koji, it is very simple. Again, in an airtight container, cover the boild eggs in shio koji. it doesn't have to be completely soaking in the shio koji. Just 2 - 3 Tablespoons will do the job. put the boiled eggs and shio koji in a small air-tight container and shake well so that it will coat the egg. Let it pickle in the refrigerator for 3 days or up to 1 week. The longer the pickling time, the saltier the egg will become.
We've used a healthy instant noodle for this quick meal. Cooking time is only 4 minutes!
Biona Spelt Buckwheat Asian Noodles are a nourishing alternative to regular egg noodles, made from only two ingredients organic spelt wheat flour and organic buckwheat flour. They are a good source of both fibre and protein.
If you have the pickled eggs on had you can make this recipe in 5 minutes! Enjoy :)
Healthy Instant Noodles with Miso pickled Eggs
(Makes 1 serving)
1 cup, Chickpea Miso
3 Boiled Eggs
1/4 pack of Biona Spelt Buckwheat Asian Noodles
1Tbsp., Clearspring Tsuyu Noodle Broth
1 Cup., Boiling Water
1/2, nori sheet
Green Vegetables of Your Choice (*optional)
- How to prepare the miso pickled egg. In a small airtight container, take about 1 cup of your favorite miso and bury the boiled egg in the miso. Alternatively you can coat the miso around the egg like a ball and keep it in an airtight container. Store it in the refrigerator for a few days. In this photo, the egg was kept in the fridge with miso on it for 1 week but you can adjust the time according to your liking. The longer you pickle the egg the darker and saltier it will become.
- Prepare a pot with about 2 liters of boiling water and boil the noodles for 4 minutes. If you want to serve the green veggies with your noodles, prepare in the same pot with a little sieve. Boil for 30 seconds and set aside.
- To prepare the miso egg, remove the miso off the egg. If you made it into a ball you can peel off the miso. If you buried it in a box of miso, dig up the egg and rinse off the miso on the surface of the egg. Cut the Egg in half and set aside.
- When the noodles are ready, use the sieve and put the noodle in the serving bowl. Pour the one Tablespoon Tsuyu broth over the noodles and scoop one cup of boiling water from the pot and pour over the noodles and give it a quick stir.
- For the nori sheet you can use your hands to rip the sheet into 1/8 pieces. It will be easy to do so if you fold the sheet into the size you'd like to cut it into.
- Top the noodles with the nori, eggs and vegetables to serve. Enjoy!