- 1 tablespoon sesame oil
- 5 cloves garlic, roughly chopped
- 1 yellow onion, sliced
- 2 tablespoons diced ginger
- 6 cups water
- 4 tablespoons soy sauce
- 1 tablespoon miso paste (make sure it’s vegetarian)
- .5 oz dehydrated mushrooms
- 8 ounces ramen noodles
- Green onions, diced
- Baby bok choy
- 4 soft boiled eggs (one per bowl, sliced in half), directions below
- In a pot, heat the oil, garlic, onion, and ginger. Cook over medium-high heat for around 5 minutes, stirring frequently, until the onion’s edges start to brown.
- Add six cup of water to the pot. Scrape the bottom of the pot to get anything that has gotten stuck. This will improve the flavor of the broth.
- Stir in the soy sauce and the dehydrated mushrooms.
- Bring to a simmer, then reduce heat to low. Cover the pot and leave for at least one hour, or up to 3, stirring occasionally. The longer it cooks, the more intense the flavor will be. While the broth is cooking, it’s time to make the noodles and eggs.
- Noodles: Cook according to package. You will likely add them to a pot of boiling water and cook for ~5 minutes. You’ll then drain the noodles and set aside.
- Soft boiled eggs: Bring a pot of water to a boil. There should be enough water to cover the eggs when you put them in. Slowly lower the eggs into the boiling water using a spoon or ladle so they don’t crack. Immediately reduce the heat to low and cook for exactly 7 minutes. Take the eggs out and put them into an ice bath to stop them from continuing to cook. Leave in the ice bath until cool, then peel the eggs. Slice the eggs in half.
- Once your noodles, eggs, and broth are ready, add the miso paste to the broth.
- Assemble your bowls! Add desired toppings and serve.
- Best served fresh, but to store, keep the broth and noodles separate, or the noodles will absorb the liquid.