Plant-Based Ramen Delight

Ingredients 0/16

Step 1

Put the eggs in a saucepan and covering them with water. Bring it to a boil, then take the pan off the heat and let the eggs sit in the hot water for about 2 minutes. While the eggs are cooking, fill a bowl with ice water. Once the time's up, transfer the eggs to the ice bath to cool completely, which should take around 15 minutes. When they’re cool, peel them gently and set aside.

Step 2

Heat the sesame oil and olive oil together in a skillet over medium-high heat. Add the garlic and ginger paste and sauté for about a minute, stirring constantly so nothing burns. Pour in the broth, then add soy sauce and mirin, bringing everything to a gentle simmer.

Step 3

Toss in the mushrooms and let them cook for 5 minutes. After that, add the bell peppers, bok choy, and green onions, and cook just until they’re tender—about a minute more.

Step 4

While the veggies are finishing up, reheat the water you used for the eggs until it’s boiling again. Cook the ramen noodles in it for 2 to 3 minutes, just until they’re tender, then drain.

Step 5

To serve, divide the noodles into bowls and ladle the broth and vegetables over them. Top each bowl with a peeled egg and finish with kimchi, chile-garlic sauce, and some sliced radish for a little extra kick. Enjoy!