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This is a recipe from half baked harvest.25 Minute Chili Oil Egg Ramen Ingredients* 2 tablespoons butter* 4 cloves garlic, finely chopped* 1 tablespoon fresh chopped ginger* 1/4 cup white miso paste* 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* 3 squares ramen noodles* 3-4 eggs* green onions, for servingInstructions* 1. Melt together the garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the miso and chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy, 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.The details:Ingredient-wise this is pretty simple: butter, garlic, ginger, miso, chili oil, soy sauce, some greens, soy sauce, noodles, and eggs. Nothing fancy, but when they all simmer together, delicious.Cook the garlic, ginger, and miso in butter for extra flavor before adding in the broth. Use chicken broth, but, if you’re vegetarian, vegetable broth is great too.Once the broth is boiling, add the noodles and let them cook a minute, then add the eggs. I usually cook 2 at a time.Cover the pot and let them steam until the yolk is done to your liking.the Chili Oil: Sesame oil, garlic, chili flakes, and sesame seeds. Simmer the oil and garlic together until the garlic becomes golden and toasted. Then add chili flakes and sesame seeds. Store bought is awesome as well if you’re in a hurry