Lemongrass Ginger Bone Broth Ramen

Step 1

Heat the olive oil in a large (4-5 quart), heavy-bottom soup pot. Add the minced shallot and sliced ginger. Saute for 2-3 minutes. Add the sweet chili paste and red pepper flakes and saute for another 2 minutes.

Step 2

Add the lemongrass, bone broth, water, and all the mushrooms. Bring to a boil. Add noodles and stir, cook 4-5 minutes, or until the noodles are cooked (check the packaging for cooking time!). Turn off heat, stir in the baby bok choy and season with salt. Serve hot, and discard lemongrass (it is too tough to eat).

Step 3

First, bring a pot of water to boil. Once it's boiling, put three room temperature eggs into the water. Set the timer for 5 minutes and 45 seconds. Let the eggs boil in the water with the lid off stirring occasionally for even cooking.

Step 4

While the eggs are cooking, prepare an ice water bath by combining the ice and water into a bowl.

Step 5

When the timer goes off, gently transfer the eggs into the ice bath.

Step 6

Once the eggs have completely cooled, peel off the shell.

Step 7

Transfer the peeled eggs into a ziploc bag containing a marinade made of soy sauce, mirin, and soba sauce. Squeeze all of the air out of the bag. Place a rubber band or chip bag clip as close as you can to the egg to allow the eggs to be completely submerged in the marinade, and place in the fridge for 3-5 days. (if you don’t have the time, just let the egg sit to soak in the flavor as long as possible.) The longer it's in the fridge, the more flavor the egg absorbs.

Step 8

Cut marinated eggs in half with a knife and enjoy.