Umami Ramen with Tamari Marinated Eggs

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Umami Ramen with Tamari Marinated Eggs
Servings: 4
Prep Time: 60 mins
Cook Time: 30 mins

Marinated Eggs Ingredients:
1/4 cup Olivelle Black Garlic Tamari Barrel Aged Balsamic
1/4 cup Water
1 teaspoon Olivelle Black Garlic Shiitake Rub & Seasoning
1 tablespoon Olivelle Black Truffle Infused Olive Oil
4 Soft Boiled Eggs, cut in half lengthwise

Ramen Ingredients:
5 Large Bok Choy Leaves
2 tablespoons Olivelle Black Truffle Infused Olive Oil
4 Cloves Garlic, minced
2 tablespoons Freshly Grated Gingerz
4 cups Chicken Broth
2 cups Water
2 tablespoons White Miso Paste
1/4 cup Tahini
3 tablespoons Black Garlic Tamari Barrel Aged Balsamic
1 tablespoons Black Garlic Shiitake Rub & Seasoning
1 teaspoons Black Truffle Infused Sea Salt
8 oz Ramen Noodles
Shredded Carrot, Green Onions, Cilantro, and Sesame Seeds, to serve

Directions:

1. Combine ingredients for marinated eggs in a bowl, let sit for at least one hour.

2. Dice bok choy, separate the white stem from the leafy greens. Set aside.

3. In a large stock pot heat Black Truffle Infused Olive Oil over medium. Add garlic and ginger cooking 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 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.

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

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