Indulge in the comfort of ramen anytime! Creamy and rich umami miso broth, fresh veggies, and ramen noodles are the perfect combination! This dish is taken to the next level with our tamari, black garlic, and black truffle marinated eggs- careful they're addicting!
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¼ cup Black Garlic Tamari Balsamic Vinegar
¼ cup Water
1 tsp Black Garlic Shitake Rub
1 Tbsp Black Truffle Infused Olive Oil
4 Soft Boiled Eggs, cut in half lengthwise
5 Large Bok Choy Leaves
2 Tbsp Black Truffle Infused Olive Oil
4 Cloves Garlic, minced
2 tsps Freshly Grated Ginger
4 cups Chicken Broth
2 cups Water
2 Tbsp White Miso Paste
¼ cup Tahini
3 Tbsp Black Garlic Tamari Balsamic Vinegar
1 Tbsp Black Garlic Shiitake Rub
1 tsp Black Truffle Sea Salt
8 oz Ramen Noodles
Shredded Carrot, Green Onions, Cilantro, and Sesame Seeds, to serve
Combine ingredients for marinated eggs in a bowl, let sit for at least one hour.
Dice bok choy, separate the white stem from the leafy greens. Set aside.
In a large stock pot heat Black Truffle Infused Olive Oil over medium. Add garlic and ginger cooking until fragrant, about 1 minute.
Add chicken broth, water, miso, tahini, Black Garlic Shiitake Rub, Black Garlic Tamari Balsamic Vinegar, Black Truffle Sea Salt, and the white stems of the Bok Choy. Bring the pot to a low simmer and cook for 15-20 minutes to let the flavors marry.
Add in ramen noodles and the leafy part of the bok choy. Cook for 2-3 minutes or until noodles are tender.
Divide into serving bowls and top with carrots, green onions, cilantro, sesame seeds, and one marinated egg. Enjoy!
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