Ingredients
Servings:
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 Dried Split Peas green or yellow
- 4 cups Vegetable or Chicken Broth
- 2 cups 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
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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.
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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.
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Cook the ramen: Bring a separate pot of water to a boil. Cook noodles according to package directions. Drain and divide between bowls.
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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.
Let's Get Cooking!
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