halfbakedharvest4.7
25 Minute Chili Oil Egg Ramen
Because there’s nothing better than a steaming bowl of ramen on a frigid winter day!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about ⏱️ 2 minutes. Add the chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about ⏱️ 1-2 minutes. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook ⏱️ 30 seconds, then cover the pot and remove from the heat. Let the eggs poach ⏱️ 2-3 minutes, until the yolk is your desired consistency. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.
butter2 tablespoonsgarlic, finely chopped4 clovesgreen onions, for serving
Nutrition Facts
calories
1499 kcal
serving Size
1 serving
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