Veggie-Packed Ramen

Ingredients

• 4 eggs
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 4 cloves garlic, thinly sliced
• 2 tablespoons ginger paste
• 1 quart vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin
• 8 ounces shiitake mushrooms, sliced
• 5 red bell peppers, thinly sliced
• 4 cups bok choy, chopped
• 3 green onions, thinly sliced on the diagonal
• 16 ounces fresh ramen noodles
• 4 teaspoons chile-garlic sauce, or to taste
• ¼ cup kimchi, or to taste
• 4 radishes, thinly sliced

Step 1

Place the eggs in a saucepan and covering them with water. Bring the water to a boil, then take the pan off the heat and let the eggs sit in the hot water for about 2 minutes. While the eggs are cooking, fill a bowl with ice water. When the eggs are ready, transfer them to the ice bath to cool completely, which should take around 15 minutes. Once cooled, peel the eggs gently and set them aside.

Step 2

Heat both the sesame oil and olive oil in a skillet over medium-high heat. Add the garlic and ginger paste and sauté for about a minute, stirring constantly so it doesn’t burn. Pour in the broth, then bring it to a simmer. Stir in the soy sauce and mirin.

Step 3

Add the mushrooms to the simmering broth and let them cook for 5 minutes. Then toss in the bell peppers, bok choy, and green onions, cooking everything for just another minute so the veggies stay crisp and fresh.

Step 4

While the veggies cook, reheat the water you used for boiling the eggs until it’s boiling again. Drop in the ramen noodles and cook them until they’re just tender, about 2 to 3 minutes. Drain the noodles well.

Step 5

To serve, divide the noodles between bowls, ladle over the broth with the veggies, and top each bowl with a peeled egg. Finish things off with a little kimchi, a drizzle of chile-garlic sauce, and some sliced radish for a bit of crunch and heat. Enjoy!