Umami Ramen with Tamari Marinated Eggs
This rich and savory ramen recipe features a luscious broth made with tahini, miso, and Black Garlic Tamari Balsamic, finished with tender noodles, vegetables, and flavorful marinated eggs. It’s a warming, umami-packed meal perfect for cozy nights.
View Original PDFIngredients
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 Infused Sea Salt
- 8 oz ramen noodles
- Shredded carrot, green onions, cilantro, and sesame seeds, to serve
Directions
- Combine all marinated egg ingredients in a bowl. Let sit for at least one hour.
- Dice bok choy, separating the white stems from the leafy greens. Set aside.
- In a large stock pot, heat olive oil over medium heat. Add garlic and ginger, cooking until fragrant, about 1 minute.
- Add chicken broth, water, miso, tahini, Black Garlic Shiitake Rub, balsamic, sea salt, and bok choy stems. Simmer for 15-20 minutes.
- Add ramen noodles and bok choy leaves to the pot. Cook for 2-3 minutes, or until noodles are tender.
- Divide ramen into serving bowls. Top with shredded carrot, green onions, cilantro, sesame seeds, and marinated egg halves. Enjoy!