Black Rice Ramen with Miso Broth

By Ashley Miers

INGREDIENTS

4 cups organic chicken bone broth
2 Tbsp miso paste (white or red)
2 tsp low sodium soy sauce, tamari or liquid aminos
1 tsp freshly grated or minced ginger
2 garlic cloves, crushed or minced
2 packages black rice ramen noodles (or other ramen noodles of your choice) - flavor packets discarded
2 cups washed and roughly chopped baby bok choy leaves
4 large eggs
2 Tbsp toasted sesame oil
2 Tbsp green onion tops, chopped

PREPARE

1. Soft boil the eggs. Heat a medium-sized pot of water on high until boiling. Reduce heat so that the water is simmering/lightly boiling and gently add eggs one at a time with a slotted spoon. Set a time for 7-8 minutes (depending on how soft you prefer the yolks). When the timer sounds, turn off the heat and remove the eggs from the pot with the slotted spoon. Transfer the eggs immediately into a bowl of ice water to stop the cooking process and cool them.

2. In a large stockpot, whisk bone broth, miso paste, soy sauce, ginger and garlic together. Bring to a boil.

3. Add black rice ramen noodles and bok choy and cook, stirring occasionally, until noodles and bok choy are tender and noodles separate.

4. Divide soup into bowls. Top with one peeled and halved soft-boiled egg and garnish with 1/2 Tbsp green onion tops and a 1/2 Tbsp drizzle or sesame oil per bowl.

5. Serve and enjoy!

SERVING SUGGESTION

I personally love having a cob of fresh organic sweet corn as a side with this meal!