Miso Ramen Soup with Soft Boiled Eggs
Makes 2 servings
4 eggs
1 tablespoon wakame seaweed (Emerald Cove Pacific Wakame)
Ghee, coconut oil, or olive oil
2 ramen noodle cakes (I like Lotus Foods Rice Ramen Noodles. The forbidden rice one is especially fun!)
1 tablespoon wakame seaweed (Emerald Cove Pacific Wakame)
¼ pound shitake mushrooms or cremini mushrooms, halved and sliced
3 scallions, chopped
2 handfuls leafy greens of choice (chard, spinach, kale, collards)
3 cups chicken bone broth
2 tablespoons miso paste (I like Miso Master Mellow White Miso)
Toasted sesame oil
1. Place eggs in a small sauce pan and fill with four cups water. Bring to a boil, cover, turn off heat and cook eggs for 7 minutes. Remove eggs without draining water, so that water stays in pot. Rinse eggs, peel, halve, and set aside.
2. Return water in saucepan to a boil and add a big pinch of salt. Add ramen noodles and cook 4 minutes, or according to package instructions. Strain and set aside.
3. Place wakame seaweed in a small bowl and cover with ½ cup water. After 5-7 minutes, strain and set aside.
4. In a medium, sized pot, heat a tablespoon of ghee over medium heat. Add the mushrooms and scallions, along with a pinch of salt. Sauté 3 minutes or until mushrooms are soft.
5. Add 2 ½ cups bone broth and bring to a simmer. Turn off heat.
6. Whisk miso paste with remaining ½ cup broth. Dissolve miso broth into the rest of the soup, stirring to combine. Stir in rehydrated wakame and cooked ramen noodles.
7. Divide soup into two bowls and serve each with two soft boiled eggs and a drizzle of toasted sesame oil.