Spicy Japanese Miso Sesame Ramen

🔥 Prep

• Mince the 3 cloves of garlic.
• Grate 1 tsp of ginger.
• Rinse and halve the 2 pcs bok choy.
• Thinly slice the 2 pcs green onion.
• Measure out 2 tbsp red miso paste, 2 tbsp tahini, 1 tbsp soy sauce, 15 ml sesame oil, 1 tbsp chili oil, 0.5 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper.
• Prepare a pot of water for cooking noodles and eggs (no specific quantity needed for prep).

🔥 Cook

• 1. In a large saucepan, combine 1000 ml water and 750 ml vegetable broth; bring to a boil over medium-high heat.
• 2. Reduce heat to medium and add the minced garlic, grated ginger, 2 tbsp red miso paste, 2 tbsp tahini, 1 tbsp soy sauce, 15 ml sesame oil, 1 tbsp chili oil, 0.5 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper; stir until smooth and simmer for 5 minutes.
• 3. While the broth simmers, bring another pot of water to a boil over high heat; add the 200 g ramen noodles and cook for 3 minutes until al dente, then drain and set aside.
• 4. For soft-boiled eggs, gently lower the 2 pcs eggs into the boiling water (from step 3) and cook for 6 minutes; immediately transfer to an ice-water bath for 1 minute, then peel and halve.
• 5. Add the halved bok choy to the broth and simmer for 2 minutes until just wilted.
• 6. Divide the noodles among bowls, ladle the hot broth over, top with bok choy, egg halves, sliced green onion, and sprinkle with 1 tsp white sesame seeds.

🔥 Serve

• Serve the ramen hot, optionally drizzled with extra chili oil for added heat.
• Add a wedge of lime on the side for a bright citrus contrast if desired.
• Enjoy immediately while the broth is fragrant and the noodles are tender.