Simple Ramen

SERVES: 6-8

INGREDIENTS

• 2 Tbsp sesame seed oil

• 2 inches fresh ginger, minced

• 2 garlic cloves, minced

• 4 green onions, finely chopped, separate whites and greens (for garnish)

• 2-3 large stalks bok choy, chopped, separate stems and leaves

• 1 carrot, peeled ane julienne

• 5 cups vegetable or miso broth

• 1-3 tsp sriracha sauce*

• 1-2 Tbsp soy sauce

• 2-4 eggs, boiled

• 6 oz. ramen noodles

• ¼ - ½ cup water (optional)

Garnish

• Green onion (green part)

• ¼ tsp sesame seeds

• ½ nori sheet, cut into 1" strips

• Red chili flakes (optional)

DIRECTIONS

1. Heat sesame seed oil in a pot on medium. Sauté the whites of green onion, stems of bok choy, and carrot—about 1 minute. Add ginger and garlic, sauté 30 seconds or until fragrant.

2. Add broth, and stir in soy sauce and sriracha. Cover and bring to a boil. *Start with 1 tsp of sriracha. If you want a spicy soup, add more.

3. Using a ladle or large spoon, gently place an egg in the broth. Boil for 8-9 minutes. Using a ladle or large spoon, take out the egg and place in a cold-water bath. Crack and peel the eggshell, slice in half, and set aside for later.

4. Add ramen noodles to the broth. Boil for 3 minutes or until al dente, stirring occasionally. Then take soup off heat.

5. Add bok choy leaves and stir soup until greens have wilted. Taste broth. If it is too salty, add ¼-½ cup of water.

6. Serve with a boiled egg and garnishes of choice.

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