Ingredients:
Marinated Eggs:
- ¼ cup Black Garlic Tamari Balsamic Vinegar
- ¼ cup Water
- 1 tsp Black Garlic Shiitake Rub
- 1 Tbsp Black Truffle Infused Olive Oil
- 4 Soft Boiled Eggs, cut in half lengthwise
Ramen:
- 5 Large Bok Choy Leaves
- 2 Tbsp Black Truffle Infused Olive Oil
- 4 Cloves Garlic, minced
- 2 tsp. Freshly Grated Ginger
- 4 cups Chicken Broth
- 2 cups Water
- 2 Tbsp White Miso Paste
- ¼ cup Tahini
- 3 Tbsp Black Garlic Tamari Balsamic Vinegar
- 1 Tbsp Black Garlic Shiitake Rub
- 1 tsp Black Truffle Sea Salt
- 8 oz Ramen Noodles
- Shredded Carrot, Green Onions, Cilantro, and Sesame Seeds, to serve
Directions:
- Combine ingredients for marinated eggs in a bowl, and let sit for at least one hour.
- Dice bok choy, separate the white stem from the leafy greens. Set aside.
- In a large stock pot heat Black Truffle Infused Olive Oil over medium. Add garlic and ginger cooking until fragrant, about 1 minute.
- Add chicken broth, water, miso, tahini, Black Garlic Shiitake Rub, Black Garlic Tamari Balsamic Vinegar, Black Truffle Sea Salt, and the white stems of the Bok Choy. Bring the pot to a low simmer and cook for 15-20 minutes to let the flavors marry.
- Add in ramen noodles and the leafy part of the bok choy. Cook for 2-3 minutes or until noodles are tender.
- Divide into serving bowls and top with carrots, green onions, cilantro, sesame seeds, and one marinated egg. Enjoy!
