One-Pot Miso Ramen

We got these "revo bento" boxes recently and have been getting a lot of use out of them. Not as bento boxes, but they're great for storing stuff in the fridge, and a good intermediate size between the small containers in the 100-500mL range we already had lots of and the larger 1.5-2L containers that are often overkill. And unlike the glass or plastic containers¹, they're stove- and flame-safe, so I suspect they'll see a lot of use in the camping season as combined cookware, servingware, and storage containers.

In the meantime, they came with a little recipe booklet filled with dishes meant to be prepared mostly or entirely in the bento boxes themselves, so you can just cook them, eat out of the box, and put a lid over any leftovers. In this case I didn't actually do that; the bentos don't work with induction, so I just cooked it in a separate pot and served in the bento rather than heating up the tawa. Symbol and I shared it, and while it's considerably less soupy than I'm used to miso ramen being, neither of us had any complaints about the taste.

The recipe calls for a head of bok choi; we didn't have any on hand, so I instead used about a cup and a half of (already cooked) broccoli and cauliflower leftovers from a previous meal. I think it would be really tasty with bok choi, though, and I've written it up as such.

One-Pot Miso Ramn

Swanz/Morph Recipe Book for Revo Bento (p. 9)

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp garlic paste
• 1 tsp ginger paste
• 1 ~200g packet of smoked firm tofu, diced (or other protein of your choice)
• 1 tbsp miso paste
• 1 tbsp light soy sauce
• 1 tbsp chili oil
• 150mL stock or broth
• 150mL vegetable milk (I used oat milk)
• 1 packet instant ramen noodles (discard the seasoning packet, or save it for a different recipe)
• 1-2 heads bok choi, coarsely chopped
• 2 eggs, soft-boiled or fried

Directions

1. Melt the butter over medium-high heat.
2. Add garlic and ginger and stir-fry until fragrant, ~1 minute.
3. Add protein and stir-fry until browned and cooked through.
4. Add miso paste, soy sauce, and chili oil and stir until paste is melted and protein is evenly coated.
5. Pour in the stock and vegetable milk and let simmer for 10 minutes.
6. Add the ramen noodles and cook, stirring into the broth as they soften, for ~2 minutes.
7. Stir in the bok choi or other veggies.
8. Remove from heat, top with eggs, and serve.