Recipe Instructions:
Ingredients:
• 200g ramen noodles
• 100g tofu or chicken, cooked and sliced
• 100g mushrooms, sliced
• 100g spinach or bok choy
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 liter vegetable or chicken stock
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 2 eggs
• Fresh green onions, sliced (for garnish)
• Nori sheets, sliced (for garnish)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat.
3. Add the garlic and ginger, and sauté until fragrant.
4. Add the vegetable or chicken stock, soy sauce, and miso paste. Bring to a boil, then simmer for 10 minutes.
5. Add the tofu or chicken, mushrooms, and spinach or bok choy. Cook until the vegetables are tender.
6. In a separate pot, bring water to a boil. Carefully add the eggs and cook for 6-7 minutes. Remove and place in an ice bath, then peel.
7. Divide the cooked noodles into serving bowls, and ladle the hot broth and vegetables over the noodles.
8. Top with a soft-boiled egg, green onions, and nori slices.
