Spring Vegetable Miso Ramen with Jammy Soy Eggs
Ingredients
Jammy Soy Eggs
8 eggs
3 tbsp tamari
3 tbsp rice vinegar
1 tsp coconut sugar
1 cup water
Spring Vegetable Miso Ramen
2 tbsp coconut oil
2 leeks, halved and sliced (discard the tough green tops)
1 bulb garlic, pealed and cloves smashed
1/2 tsp fenugreek seeds
1 bunch asparagus, cut into 1 1/2” pieces
8 oz mushrooms, sliced
2 tbsp miso paste
6 cups chicken bone broth
5 oz baby spinach
juice of 1 lime
2 blocks rice noodles
cilantro, for garnish
Instructions
Jammy Soy Eggs
Bring a sauce pot of water to a boil. Gently place the eggs in the boiling water and boil for 7 minutes. While the eggs cook, combine water, tamari, rice vinegar, and coconut sugar in a bowl and set aside.
Once the 7 minutes are up, immediately transfer eggs to an ice bath for at least 10 minutes. Once cooled, peel the eggs. Place in a jar with a tight-fitting lid. Pour the tamari mixture over the eggs and marinate in the fridge for at least an hour or up to 3 days.
Spring Vegetable Miso Ramen
In a large wok or skillet, heat coconut oil over medium heat. Once hot, add leeks, garlic cloves, and fenugreek seeds. Cook for 3 minutes, or until the leeks begin to soften. Add in the mushrooms and cook for another 3-5 minutes, until the mushrooms begin. to release some of their liquid.
Add in the miso paste and stir to coat the vegetables. Then add the asparagus and bone broth. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Next, add the ramen noodles, lime juice, and spinach. Cook until the noodles have softened and the spinach is wilted about 4 minutes.
Ladle into bowls and serve with two jammy soy eggs. Top with fresh chopped cilantro.
