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Caramelized Onion and Chile Ramen

This Japanese inspired Ramen dish comes from Meera Sodha's East cookbook.

Course Main Course
Cuisine Vegetarian
Servings 4 servings


  • 5 Tbsp canola oil (I used olive oil)
  • 1 large onion, finely sliced
  • 3 garlic cloves, peeled and finely sliced
  • 1/2 tsp salt
  • 1 bird's-eye chile, finely sliced
  • 6 1/2 cups low-sodium vegetable stock
  • 2 Tbsp cooking sake
  • 1 1/2 Tbsp soy sauce or tamari
  • 1 Tbsp miso paste
  • 7 oz ramen noodles
  • 1/2 lb choy sum or bok choy, cut into 2 1/2 inch pieces
  • 4 soft boiled eggs peeled and halved
  • chile oil, to server


  1. In a large heavy-bottomed saucepan, warm 5 Tbsp oil over medium heat. Add onions, garlic, and salt, stir to coat in the oil, and cook for 8 to 10 minutes, until the onions become translucent. Reduce heat to the lowest setting and continue to cook for 30 minutes, stirring every 5 minutes, until the onions are caramelized.

  2. Add the chili slices and stock and bring to a boil over high heat. Reduce heat so the mixture is simmering and add in the sake, soy sauce, and miso, stirring well to combine. Add bok choy or choy suy and simmer for two more minutes. Cover and keep warm on the lowest setting while you prepare the noodles.

  3. Cook the noodles according to the package instructions. Divide the noodles between 4 bowls and ladle the broth and vegetables over the noodles. Top with egg halves and chili saw, if using. Taste and season with more salt, as necessary.