40 Mins

• 1 pack Ramen Noodles
• 2 Soft Boiled Eggs, for serving
• 10 oz Portobello Mushrooms, thinly sliced
• 1 head Bok Choy, roughly chopped
• 3 Tbsp Neutral Oil
• 1 Yellow Onion, diced
• 1-inch piece Fresh Ginger, peeled and minced
• 4 Garlic Cloves, minced
• 6-8 cups Water
• 2 Tbsp Soy Sauce
• 1 Tbsp Miso Paste
• ¼ cup Kimchi Liquid (optional)

Heat oil in large pot over medium high heat. Add onion and saué 3-4 minutes, until translucent. Add ginger, garlic, and mushrooms and continue to sauté until mushrooms are browned. Pour water in and bring to boil; reduce heat, cover, and simmer 30 minutes.  

Heat a drizzle of neutral oil in large pan. Sear bok choy until slightly wilted and browned.

While broth simmers, bring small pot water to boil and cook noodles 30 seconds. Drain and divide between two bowls.

Remove shell from soft boiled eggs and cut in half. 

When broth has simmered 30 minutes, turn off heat, stir in soy sauce and miso. Pour broth over noodles and stir in kimchi liquid, if using. Top with bok choy, soft boiled eggs, and sesame seeds, if desired; serve.