Directions
- 1In a medium saucepan add chicken broth, mushrooms, bok choy, tamari, fish sauce, garlic and ginger.
- 2Bring to a boil over medium high heat and add two of the eggs.
- 3Cover and cook for 7 minutes.
- 4Meanwhile, in a small bowl, whisk remaining egg along with mayonnaise and sambal oelek until smooth.
- 5When the ramen's done, remove the eggs from the ramen and transfer to an ice bath.
- 6Remove 1 cup of chicken broth and set aside.
- 7Add the noodles and cook for 4 minutes.
- 8Slowly pour the reserved broth into the egg mixture, whisking vigorously.
- 9Slowly stir the egg mixture into the ramen until fully combined.
- 10Divide ramen into two bowls and top with eggs, green onions, sesame seeds and chili crisp.
Ingredients
- 1 quart good quality chicken stock
- 3 ounces shiitake mushrooms, sliced
- 2 cups bok choy roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 garlic cloves grated
- 1 teaspoon grated ginger
- 3 eggs
- 1 tablespoon Japanese mayonnaise
- 1 teaspoon chili paste
- green onions for serving
- Sesame seeds for serving
- Chili crisp for serving
- noodles
Equipment
saucepanbowlice bath
Tips
- Use good quality chicken stock for better flavor.
- Temper the egg mixture with reserved broth to prevent scrambling.
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