Skip the instant ramen. This one’s just as easy
Photo, Roberto Caruso.
PREP 15 MIN
TOTAL 30 MIN
SERVES 4
Ingredients
- 900 mL low-sodium chicken broth
- 2 garlic cloves, crushed
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- 4 eggs
- 4 baby bok choy, cut in half lengthwise
- 3 85-g pkgs ramen noodles
- 1 green onion, thinly sliced
- 1 black sesame seeds
- sriracha, optional
Instructions
COMBINE broth with garlic, soy and ginger in a large saucepan. Boil, then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.
COVER eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water. Add bok choy to boiling water and cook until bright green, about 1 min. Transfer bok choy to a plate. Add noodles to water (discard seasoning packets). Stir until noodles are soft, 2 to 4 min. Drain and rinse well with cold…