Step 1

Make the 6-minute soft-boiled eggs. Bring water to a boil in a pot on the stove over high heat.

Step 2

Once boiling, put the 4 eggs into the pot using a slotted spoon so the eggs don’t drop and crack.

Step 3

Cook the eggs for 6 minutes. While the eggs are boiling, make an ice bath. In a medium bowl, add ice and water.

Step 4

Once the eggs are done cooking, use a slotted spoon to remove the eggs from the boiling water and place in the ice bath.

Step 5

Let cool for 5 minutes to stop the eggs from cooking. While the eggs are cooling, make the ramen.

Step 6

In a medium pot over medium heat, whisk the sesame oil, yellow curry powder, tamari, turmeric, cumin, coriander, chili flake, garlic, and ginger until fragrant, about 2 minutes.

Step 7

Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), mushrooms, bell pepper, and salt to taste. Bring to a boil. Boil for 2 minutes.

Step 8

Add the zucchini noodles and stir slightly. Remove from the heat.

Step 9

Divide the ramen into 4 bowls.

Step 10

Carefully peel each egg. Slice each egg in half and put 2 halves into each ramen bowl.

Step 11

Garnish with the green onion tops, red cabbage, and cilantro.