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Split Pea Ramen Bowl with Jammy Egg & Chili Oil

Split Pea Ramen Bowl with Jammy Egg & Chili Oil

Soups

Course

Pulse Type

Split Green Peas

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Split Pea Broth

1tbspOlive or Avocado Oil
1mediumYellow Oniondiced
3clovesGarlicminced
1tbspFresh Gingergrated
2tbspWhite Miso Paste
1tbspSoy Sauceor tamari
1cupDried Split Peasgreen or yellow
4cupsVegetable or Chicken Broth
2cupsWater
1/2–1tspChili Crispor chili garlic sauce
Saltto taste

Ramen & Toppings

4Soft-Boiled Eggs
10–12ozRamen Noodlesfresh or dried
4Scallionsthinly sliced
Chili Oil or Chili Crispfor drizzling
Nori Sheets or Nori Stripsoptional
Sesame Seedsfor 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.