Umami Ramen with Tamari Marinated Eggs
This ramen has all the cozy, savory goodness you could possibly pack into one dish. Once you try it, you’ll never turn back!
Umami Ramen with Tamari Marinated Eggs
Description
Servings: 4
Prep Time: 60 minutes
Cook Time: 30 minutes
Ingredients
Scale
For the Marinated Eggs:
- ¼ cup Olivelle Black Garlic Tamari Barrel Aged Balsamic
- ¼ cup Water
- 1 tsp Olivelle Black Garlic Shiitake Rub & Seasoning
- 1 Tbsp Olivelle Black Truffle Infused Olive Oil
- 4 Soft-Boiled Eggs, cut in half lengthwise
For the Ramen:
- 5 Large Bok Choy Leaves
- 2 Tbsp Olivelle 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 Olivelle Black Garlic Tamari Barrel Aged Balsamic
- 1 Tbsp Olivelle Black Garlic Shiitake Rub & Seasoning
- 1 tsp Olivelle Black Truffle Infused Sea Salt
- 8 oz Ramen Noodles
- Shredded Carrot, Green Onions, Cilantro, and Sesame Seeds, to serve
Instructions
- Combine ingredients for marinated eggs in a bowl, let sit for at least one hour.
- Dice bok choy and separate the white stems from the leafy greens. Set aside.
- In a large stock pot, heat Black Truffle Infused Olive Oil over medium heat. Add garlic and ginger cooking until fragrant, about 1 minute.
- Add chicken broth, water, miso paste, tahini, Black Garlic Tamari Barrel Aged Balsamic, Black Garlic Shiitake Rub & Seasoning, Black Truffle Infused 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!
Notes
Recipe courtesy of olivelle.com