YIELD: 5 cups
1 Tbsp sesame seed oil
2 green onions, finely chopped, separate whites and greens (for garnish)
1 head baby bok choy, chopped, separate stems and leaves
1Tbsp powdered ginger
½ tsp garlic powder
5 cups chicken or vegetable broth
1-3 tsp sriracha sauce
1-2 Tbsp soy sauce
1 large egg
3 oz. ramen noodles
¼ cup water (optional)
¼ tsp sesame seeds
½ nori sheet, cut into 1" strips
Heat sesame seed oil in a pot on medium. Sauté the whites of green onion and stems of baby bok choy -- about 1 minute. Add ground ginger and garlic powder, sauté for 1 minute.
Add broth, and stir in soy sauce and sriracha. Cover and bring to a boil.
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 and slice in half, set aside for later.
Add ramen noodles to the broth. Boil for 3-5 minutes or until al dente, stirring occasionally. Then take the soup off the heat.
Add baby bok choy leaves and stir soup until greens have wilted. Taste broth. If it is too salty, add ¼ cup of water.
Serve with a boiled egg and garnishes of choice.