25 Minute Chili Oil Egg Ramen
Because there’s nothing better than a steaming bowl of ramen on a frigid winter day!
Foto: Half Baked Harvest
Ingredients
- 2 tablespoons butter
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh chopped ginger
- 2 -3 teaspoons chili oil, plus more for serving
- 6 cups low sodium chicken ore vegetable broth
- 1/3 cup coconut milk
- 1/4 cup low sodium soy sauce
- 3 cups chopped baby bok choy or spinach
- 1/4 cup white miso paste
- 3 squares ramen noodles
- 3 -4 eggs
- green onions, for serving
Steps
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1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 2 tablespoons | - | - |
| garlic | 4 cloves | - | - |
| fresh chopped ginger | 1 tablespoon | - | - |
| -3 teaspoons chili oil | 2 | - | - |
| low sodium chicken ore vegetable broth | 6 cups | Rp 18.000/liter | Rp 11.739 |
| coconut milk | 0.3333333333333333 cup | - | - |
| low sodium soy sauce | 0.25 cup | - | - |
| chopped baby bok choy or spinach | 3 cups | - | - |
| white miso paste | 0.25 cup | - | - |
| squares ramen noodles | 3 | - | - |
| -4 eggs | 3 | - | - |
| green onions | - | - | - |
*Estimated market prices, may vary by region
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