UMAMI RAMEN WITH TAMARI MARINATED EGGS
Black Garlic Tamari Barrel Aged Balsamic
Servings: 4
Prep Time: 60 mins
Cook Time: 30 mins
Ingredients:
Marinated Eggs
¼ cup Black Garlic Tamari Barrel Aged Balsamic
¼ cup Water
1 tsp Black Garlic Shitake 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 tsps 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 Infused Sea Salt
8 oz Ramen Noodles
Shredded Carrot, Green Onions, Cilantro, and Sesame Seeds, to serve
Directions:
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Combine ingredients for marinated eggs in a bowl, let sit for at least one hour.
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Dice bok choy, separate the white stem from the leafy greens. Set aside.
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In a large stock pot heat Black Truffle Infused Olive Oil over medium. Add garlic and ginger cooking until fragrant, about 1 minute.
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Add chicken broth, water, miso, tahini, Black Garlic Shiitake Rub & Seasoning, Black Garlic Tamari Barrel Aged Balsamic, Black Truffle Infused 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.
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Add in ramen noodles and the leafy part of the bok choy. Cook for 2-3 minutes or until noodles are tender.
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Divide into serving bowls and top with carrots, green onions, cilantro, sesame seeds, and one marinated egg. Enjoy!
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