25 Minute Chili Oil Egg Ramen

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 tablespoons butter

4 cloves garlic, finely chopped

1 tablespoon fresh chopped ginger

2-3 teaspoons chili oil, plus more for serving

6 cups low sodium chicken ore vegetable broth

1/3 cup coconut milk

1/4 cup low sodium soy sauce

3 cups chopped baby bok choy or spinach

1/4 cup white miso paste

3 squares ramen noodles

3-4 eggs

green onions, for serving

Directions

1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.

Nutrition

• Calories: 1499 kcal