Cook the eggs: In a large pot, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft-boiled consistency or 9-10 minutes for hard-boiled. Remove the eggs with a slotted spoon and immediately place them in ice-cold water to stop the cooking process. Once cooled, peel the eggs and set aside.
2 large eggs
Sauté the aromatics: Heat sesame oil in a pot (you can use same pot or deep skillet) over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2 cloves garlic, 2 teaspoons ginger, 2 tablespoons toasted sesame oil
Prepare the ramen and broth: Add 4 cups of chicken broth and bring to a simmer. Add the ramen noodles (discard the flavor packets to reduce sodium intake), and cook according to the noodle package instructions, about 3-4 minutes. Within the last 2 minutes, add bok choy.
2 packs instant ramen noodles, 4 cups chicken broth, 4 baby bok choy
Remove the noodles and bok choy and divide them between two bowls, keeping the broth warm.
Assemble the bowls: Pour the hot broth over the noodles in each bowl. Add soy sauce and stir through. Cut the boiled eggs in half and place two halves in each bowl.
2 tablespoons soy sauce
Add toppings and serve: Top each bowl with raw shredded carrots and sprinkle with sesame seeds. Add the cooked egg on top. Garnish with green onions.
4 green onions, 1 carrot, 1 tablespoon black sesame seeds
Serve immediately with chopsticks, allowing everyone to stir their bowl to mix the toppings with the broth and noodles. I also love adding some chopped sea weed, so delicious!
