Yields: 2 hearty servings
Time: 35–40 minutes
Vibe: Restaurant-style comfort at home
🛒 Ingredients:
For the broth:
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (white or red)
- 1 tablespoon black garlic paste (or 4–5 cloves mashed black garlic)
- 1 teaspoon sesame oil
- 1-inch piece fresh ginger, sliced
- 2 garlic cloves, smashed
- Optional: 1 tablespoon tahini or peanut butter for creamy depth
For toppings:
- 2 ramen noodle bricks (fresh or instant-style, discard seasoning)
- 2 soft-boiled eggs (jammy yolks!)
- 1 cup mushrooms (shiitake, oyster, or cremini)
- 2 small bok choy or handful of spinach
- Crispy shallots or fried onions (store-bought or homemade)
- Green onions, chili oil, sesame seeds
🍽️ Directions:
1. Make the broth:
- In a saucepan, heat broth with soy sauce, miso, black garlic, sesame oil, ginger, and smashed garlic.
- Simmer gently for 20 minutes, then strain out solids (or leave them in for rustic texture).
2. Sauté veggies:
- In a separate pan, sauté mushrooms until golden. Wilt bok choy or spinach in the same pan with a splash of soy sauce.
3. Cook noodles:
- Boil ramen noodles until just tender, then drain and rinse.
4. Soft-boil eggs (if using):
- Boil eggs for 6–7 minutes, plunge into cold water, then peel.
5. Assemble bowls:
- Divide noodles into bowls. Ladle hot broth over top.
- Add mushrooms, bok choy, halved eggs, and a generous sprinkle of crispy shallots.
- Finish with green onions, sesame seeds, and chili oil.
🖤 Tips & Twists:
- Black garlic = fermented garlic with sweet, balsamic notes — available at Asian grocers or gourmet shops
- Add tofu, tempeh, or leftover rotisserie chicken
- Want it spicy? Stir in gochujang, sriracha, or chili crisp
