UMAMI RAMEN WITH TAMARI MARINATED EGGS

Black Garlic Tamari Barrel Aged Balsamic

Servings: 4 • Prep Time: 60 mins • Cook Time: 30 mins

Marinated Eggs:

¼ cup Black Garlic Tamari Barrel Aged Balsamic

¼ cup Water

1 tsp Black Garlic Shiitake Rub & Seasoning

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 Barrel Aged Balsamic

1 Tbsp Black Garlic Shiitake Rub & Seasoning

1 tsp Black Truffle Sea Salt

8 oz Ramen Noodles

Shredded Carrot, Green Onions, Cilantro, and Sesame Seeds, to serve

Directions:

1. Combine all marinated egg ingredients in a bowl and let the eggs soak for at least one hour.

2. Dice bok choy, separating the white stems from the leafy greens. Set aside.

3. In a large stock pot, heat Black Truffle Infused Olive Oil over medium. Add garlic and ginger and cook until fragrant, about 1 minute.

4. Add chicken broth, water, miso, tahini, Black Garlic Shiitake Rub & Seasoning, Black Garlic Tamari Barrel Aged Balsamic, Black Truffle Sea Salt, and the white bok choy stems. Bring to a low simmer and cook for 15-20 minutes to let the flavors marry.

5. Add ramen noodles and the leafy bok choy greens. Cook for 2-3 minutes or until noodles are tender.

6. Divide into serving bowls and top with shredded carrots, green onions, cilantro, sesame seeds, and one marinated egg. Enjoy!

Take your ramen to the next level with the Olivelle products that make this bowl unforgettable: Black Garlic Shiitake Rub, Black Garlic Tamari Balsamic Vinegar (available in 100ml, 250ml, 500ml, and 750ml), and Black Truffle Sea Salt — bold, deep flavors that turn a simple bowl into something extraordinary. Shop them at Bella Vita!